Arab cuisine
4 servings
1:00
This is the kind of recipe you can totally adapt to your taste.You can take your time cutting the vegetables beautifully and let the food sit in the fridge for a few hours to develop more flavors. Or you can simply use a food processor and don't wait any longer than necessary so that you can make sure the recipe will be ready incredibly quickly! If you're scared of eating raw meat you can also fry it. If you don't eat any meat at all, you can also leave it out and content yourself with the delicious humus and salad. You can also adjust the seasoning to your like, of course!
My inspiration for this was my favorite dish in an Arab restaurant chain I used to go and I am very happy with the results I achieved! If you, like me, appreciates varieties in your plate, you should try this! It is certainly a dish to impress. Not only for its flavors but its originality (at least to me). I will certainly be doing this one again in the future.
Ingredients
Tabbouleh200g bulgur
3 tomatoes, seeded and cut into small dices 1/4 cucumber, seeded and cut into small dices 1/2 white onion, chopped finely or processed juice from half lemon 1 tablespoon zaatar (or oregano, thyme, basil, ginger powder blend) 1 pinch nutmeg hand full of parsley, chopped 6 leaves of mint, chopped olive oil, to dress salt and pepper
Kibbeh nayeh (raw kibbeh but can also be fried)
300g very lean ground beer (from a reliable butcher/source)
1/2 white onion, chopped finely or processed
100g bulgur
1 teaspoon zaatar (or oregano, thyme, basil, ginger powder blend)
a string of olive oil
parsley and mint to taste
salt and pepper
3 ice cubes
Serving suggestion
pita bread
humus
sour cream
Instructions
Tabbouleh- First you need to soak the bulgur. Let it sit in plenty of water for around 15 minutes then drain the excess.
- Mix all the ingredients except for the tomatoes and let it rest in the fridge while you prepare the kibbeh.
- Add in the tomatoes before serving.
- Soak the bulgur as explained previously.
- Mix all ingredients in a bowl, making sure the meat does not warm up (otherwise it will change flavor and color). You can avoid so if put a couple of ice cubes while preparing the mixture. Dispose ice cubes when you're done.
- Shape the kibbeh according to your preference. I like diamond shaped kibbeh, even though I know it's not traditional.
- Eat each dish separately or with pita bread, serve with humus and sour cream.
Tips
- I personally think it's more practical to soak the bulgur in warmish water (warm enough just to keep your fingers under). Use twice the amount of bulgur for water. This way the bulgur will absorb the water and draining will not be necessary.
- Ideally, I would let the tabbouleh rest for around 8 hours. The flavors are greatly enhanced when doing so!
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