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Kebbeh Nayye
Category : Lebanese, Lamb, Mutton, Starters and accompaniments
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Put the crushed wheat (borghul) in a sieve.
- Rinse for 2 mins. under cold running water.
- Then drain to remove as much moisture as possible by using the back of a spoon to press out excess water.
- It should be dry to the touch.
- Put the crushed wheat in a large bowl and add the onion, basil, salt, cinnamon and allspice.
- Mix in the meat. Dip your hand in the cold water and knead mixture until it is firm and soft.
- Place on your chosen platter and garnish with fresh mint, walnuts and olive oil.
Ingredients:
500 gms - fresh ground lean lamb
1 cup - fine crushed wheat (borghul)
1 - small onion, peeled and and finely chopped
5 gms - (50 leaves) fresh basil leaves, finely chopped
1 tsp - salt to taste
1 tsp - cinnamon powder
500 gms - fresh ground lean lamb
1 cup - fine crushed wheat (borghul)
1 - small onion, peeled and and finely chopped
5 gms - (50 leaves) fresh basil leaves, finely chopped
1 tsp - salt to taste
1 tsp - cinnamon powder
For garnishing :
3 tbsp - olive oil
1 tsp - peanuts or walnuts
fresh mint leaves
RECIPES BY REHANA KHAMBATY
