Lahmeh Nayyeh! This is not kubbeh Nayyeh as it doesnt contain any bulgur and is made with parsley and green onion. This is an outstanding appetizer if you like raw meat and happens to be gluten free, so the likes of me dont have to forgo Kubbeh Nayyeh in all its versions! This can be served as is, or you can make some minced meat on the side that the it can be dipped in. Ingredients for the Lahmeh Nayyeh: 300 Grams of lamb, ground till it is like a paste. It needs to go back in the machine time and again till you get to this consistency or it will not work. A young lambs meat is best and you would buy it very fresh. Its good to add some salt while the meat is being ground A handful of finely chopped parsley A handful of finely chopped green onion Sun-dried red pepper paste Black pepper and salt to taste Ingredients for Minced Meat side dish: 500 grams of minced meat 2 tablespoons vegetable oil 1 medium onion, finely chopped 4 cloves garlic, finely chopped Salt, Pepper and all spice to taste In an open dish, knead the meat for a couple of minutes. Add the pepper paste, onion, parsley and black pepper and knead some more. Taste before adding salt as the meat was already salted during preparation. Adjust to your taste and then cut into small pieces, make into balls and squeeze a little to give them the kubbeh shape. For the minced meat, Heat the vegetable oil and add the onion and garlic. Cook making sure that the dont brown. Add the meat and season. Cook till well done. Taste and adjust the seasoning. the black pepper should be apparent. Place the Lahmeh Nayyeh in a circle on the outer side of the plate and place the minced meat in the middle. Dip in and enjoy!
Posted on: Sun, 02 Nov 2014 18:32:31 +0000
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