Kibbi Nayya (arab States)2013-06-20
- Servings : 8
A favourite Middle East appetizer.This is the raw version but is used in Bissaniyyeh as the the holder for the stuffing recipe
- 1 1/2 cups fine burghul (crushed wheat)
- 1 lb lean boneless lamb preferably from the leg, finely ground three times
- 1/4 tsp ground allspice
- pinch nutmeg, freshly grated
- pinch cayenne pepper
- 2 tsp salt
- freshly ground pepper
- 1 cup olive oil
- 2 small onions, peeled and quartered
Place the burghul in a bowl or pan, pour in enough cold water to cover it completely and let soak for about 10 minutes. Then drain it in a sieve or colander lined with a double layer of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it dry.
Drop the burghul into a deep mixing bowl, add the lamb and, moistening your hands from time to time with cold water, knead until the mixture is smooth. Knead in the allspice, nutmeg, cayenne, salt and a few grindings of black pepper and taste for seasoning.
Divide the mixture into 8 equal portions and , moistening your hands with cold water, shape them into round flat cakes about 4 inches in diameter and 1/2 inch thick. Place the cakes on individual serving plates and, with your thumb, make a well in the center of each cake. Pour 2 tablespoons of oil into each well and let it flow over the surface of the meat. Garnish the kibbi nayya with quartered onions and serve at once accompanied by arab bread.