Best 5 Kibbeh Naye Raw Meat With Bulgur Recipes

KIBBEH NAYEH RECIPE

Steps:

• Place the burghul in a bowl and cover with ½ cup hot water, set aside to soak and absorb the water.
• In a food processor combine mint leaves, spices, pepper, salt and chopped onion.
• Add the burghul after it has soaked up the water. Be sure that it is not soggy by squeezing any excess water out.
• Process until everything is mixed well and the mint leaves are chopped up.
• Place the ground lamb in a large bowl, add all ingredients from the food processor, mix well using your hands. (I use sterile gloves when I do this part).
• Once mixed, place on a serving dish and decorate using a spoon to make small grooves in the meat.
• Garnish with your choice of chopped parsley, mint leaves, red peppers, lemon, and even garlic.

AUNT LOUISE'S BAKED KIBBEH

Steps:

• Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
• Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
• Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
• Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
• Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

KIBBEH NAYE ( RAW MEAT WITH BULGUR)

Steps:

• Wash bulgur in a bowl, drain, and cover with warm water.
• Set aside.
• Place onion in container of food processor and process until pureed.
• Remove half and set aside.
• Add half of meat and half of seasonings.
• Cover and process to a paste.
• Remove cover and scrape mixture into large bowl.
• Repeat with the rest of the onion, meat and spices.
• Mix it all together well.
• Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
• Divide meat mixture in half.
• Place half of mixture in container of food processor.
• Sprinkle a few ice chips (if using) over and add half of the bulgur.
• Process until well mixed, scrape into a large bowl.
• Repeat with remaining meat, ice chips and bulgur.
• Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
• Make a criss-cross indentation over surface with side of your hand.
• Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
• Serve with pita bread, pickles and radishes.
• Or serve oil and while scallions, mint sprigs in a separate bowl.
• (ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
• VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
• Roll in the chopped parsley and scalions.
• KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!

BULGUR AND WALNUT KIBBEH

Steps:

• Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
• Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
• With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.

COOKGIRL'S KIBBE MEATLOAF

Steps:

• Grease a pie plate and set aside. Preheat oven to 350 degrees.
• In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
• Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
• Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
• Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
• Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
• All ingredient amounts are estimated.