Made with AI
Kibbeh Nayeh Tartare with Pomegranate and Mint
Ingredients
- lean ground lamb400 g
- fine bulgur wheat120 g
- red onion1 small (about 70g)
- pomegranate seeds2 tablespoons (about 20g)
- fresh mint2 tablespoons (about 6g)
- olive oil1 tablespoon (about 15ml)
- ground cinnamon1 teaspoon (about 2.6g)
- salt1 teaspoon (about 6g)
- black pepper0,5 teaspoon (about 1g)
- lemon1 whole (about 60g, juiced)
Instructions
- 1
Rinse the fine bulgur wheat under cold water, then place it in a bowl and cover with cold water. Let it soak for 15 minutes, then drain well and squeeze out any excess water.
- 2
Finely dice the small red onion and chop the fresh mint.
- 3
In a large mixing bowl, combine the lean ground lamb, soaked and drained bulgur wheat, diced red onion, chopped mint, ground cinnamon, salt, and black pepper.
- 4
Squeeze the juice of the lemon over the mixture and add the olive oil. Mix thoroughly with clean hands until the mixture is well combined and smooth.
- 5
Transfer the mixture to a serving plate and shape it into a flat tartare or spread evenly.
- 6
Sprinkle the pomegranate seeds and a little extra chopped mint over the top for garnish.
- 7
Drizzle with a touch more olive oil if desired, and serve immediately with fresh pita bread or vegetables.
