Kibbe Nayye Three Ways
Ingredients:
- ½ cup fine Burghul, rinsed
- 1 small white onion
- 1/3 red capsicum
- 20 leaves green mint
- 1 tsp dried basil
- 10 leaves marjoram
- ½ tsp 7 spice mix
- ½ tsp Cayenne pepper
- Salt to taste
- ½ tsp ground cinnamon
- Extra virgin olive oil
- 7-10 dried edible rose buds
- Fresh herbs, chopped
- Radish slices, optional
Method:
- Combine all ingredients except the burghul in a food processor. Mix until you get a paste like consistency.
- Option 1 – Get a portion of meat and mix through the burghul and knead until thoroughly combined.
- With a fork, draw a few lines through the meat to create grooves. Pour olive oil on top.
- To serve add fresh herbs and radish slices (optional).
- Option 2 – To create frakeh, add extra burghul to create a firmer texture. Pick up a small portion of the meat and mold in the palm of your hand. Drizzle with olive oil.
- Option 3 – roll meat into a ball and flatten into a circle. Add burghul mix on top and drizzle with olive oil.
- Serve and enjoy!!!
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