Kibbe Nayye Three Ways


  1. ½ cup fine Burghul, rinsed
  2. 1 small white onion
  3. 1/3 red capsicum
  4. 20 leaves green mint
  5. 1 tsp dried basil
  6. 10 leaves marjoram
  7. ½ tsp 7 spice mix
  8. ½ tsp Cayenne pepper
  9. Salt to taste
  10. ½ tsp ground cinnamon
  11. Extra virgin olive oil
  12. 7-10 dried edible rose buds
  13. Fresh herbs, chopped
  14. Radish slices, optional


  1. Combine all ingredients except the burghul in a food processor. Mix until you get a paste like consistency.
  2. Option 1 – Get a portion of meat and mix through the burghul and knead until thoroughly combined.
  3. With a fork, draw a few lines through the meat to create grooves. Pour olive oil on top.
  4. To serve add fresh herbs and radish slices (optional).
  5. Option 2 – To create frakeh, add extra burghul to create a firmer texture. Pick up a small portion of the meat and mold in the palm of your hand. Drizzle with olive oil.
  6. Option 3 – roll meat into a ball and flatten into a circle. Add burghul mix on top and drizzle with olive oil.
  7. Serve and enjoy!!!

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See also  Asian Stir Fry Lamb

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