KIBBEH NAYYEH
Serve as an appetizer accompanied, if you like, with a sauce called keema, the recipe for which follows this one.
Yield serves 8-10
Number Of Ingredients 9
Steps:
- Puree the onion in a food processor, adding a little salt and pepper. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture. Add it to the onion, blend thoroughly, and pour out of the work bowl.
- Now process the meat to a soft paste, adding a little salt and pepper. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency. Chill in the refrigerator.
- Serve chilled, spread thinly on a flat glass or china serving plate. Drizzle generously with oil and garnish with a few mint leaves.
- Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
- You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne. I have become very fond of that. You can also have a squeeze of lemon juice over the top with the olive oil.
- Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
- Proportions of meat and wheat can be varied, and quantities reversed.
- A marvelous spicy version from Gaziantep, in southeastern Turkey, called çig köfte is so full of wheat and has so many spices that you can hardly tell the raw-meat content. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour. Drain, press all the excess water out, and mix with 2 grated onions. Blend 1/2 pound lean lamb to a paste in a food processor. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley. Blend to a homogenous paste. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.
EGG MASALA FRY RECIPE BY TASTY
Here's what you need: oil, mustard seed, urad dal, cumin, curry leaf, chili powder, ground coriander, salt, turmeric, hard-boiled eggs
Provided by Lalasa Kovemudi
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat some oil in a pan, add mustard seeds. Once it crackles, add urad dal, jeera, and curry leaves.
- Add chilli powder, daniya powder, salt and turmeric and mix.
- Cut the boiled eggs in half and add it to the masala and let it cook on low heat for a few minutes. Flip the eggs carefully and cook the other side too.
- Make sure the eggs are coated well on both sides with the masala. Turn off heat.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 13 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, Sugar 0 grams
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