Kibbi-Kibbi Nayii-The National Dish of Lebanon | International Food

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Jul

2010

Kibbi-Kibbi Nayii-The National Dish of Lebanon

Kibbi Nayii can be served with green onions, pickles, or olive oil. Burghul is a natural source of fiber and is an excellent source of protein. If you ever have the privilege of travelling in Lebanon, it is a good bet that you will run across this national dish at some point. Very healthy with a great sense of taste and texture. as-salam alaykum!

2 cups crushed wheat (burghul)

4 cups ice cold water

2 pounds very lean beef or lamb (ground)

1 medium onion (grated fine)

1 1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper

1/2 teaspoon allspice (optional)

1. Place crushed wheat in large mixing bowl and add water. Let stand 5 minutes and drain, squeezing out water.

2. Add ground meat, onion and seasoning. Mix well. If not pliable, add a little cold water.

3. Run the mixture through a meat grinder twice using fine holes (if using a food processor), process in 2 lots for 30 seconds each). Mix again.

4. Place on platter and shape into a flat round. Dip hands into cold water and smooth all over. using a fork or spoon, decorate the kibbi by pressing very lightly.

Garnish with parsley sprigs.

Recipe courtesy of:

Salloum, Mary, A Taste of Lebanon: Cooking Today the Lebanese Way. New York. Interlink Books, 2005.

Photo courtesy of home-and-garden.webshots. com.