Kebbeh Nayeh (Kebbeh Boats)
Kebbeh Nayeh (Kebbeh Boats)
Ingredients
- 500 g kebbeh meat, special kebbeh meat, not regular mince
- 1 cup fine burghul, cracked wheat
- 1 red capsicum, small, roughly chopped
- 1 onion, medium, roughly chopped
- 1/2 cup fresh basil leaves
- 1/2 teaspoon Lebanese 7 spice
- 1/4 teaspoon ground cumin
- 1 tablespoon chilli sauce, if using
- to taste salt
- extra virgin olive oil, for drizzling
For Serving
- fresh Lebanese bread
- spring onion
- radish
- plain yoghurt, for serving baked leftovers
Instructions
- 1
Wash the fine burghul thoroughly under cold water.
⏱️ 2 min
- 2
Place the washed burghul in a bowl and cover it with cold water, ensuring the water just covers the burghul by approximately 1/2 cm. Let it soak while you prepare the other ingredients.
⏱️ 15 min
- 3
In a food processor, combine the roughly chopped red capsicum, medium onion, and fresh basil leaves.
⏱️ 3 min
- 4
Blitz the ingredients in the food processor until they form a smooth paste.
⏱️ 2 min
- 5
Once the burghul has soaked, run it between your fingers to ensure it has softened. Squeeze out any excess water if necessary.
⏱️ 2 min
- 6
In a large mixing bowl, combine the softened burghul, kebbeh meat, the herb paste from the food processor, salt to taste, Lebanese 7 spice, ground cumin, and chilli sauce (if using).
⏱️ 3 min
- 7
Knead the mixture thoroughly with your hands until all ingredients are well combined and the mixture is smooth and cohesive.
⏱️ 5 min
- 8
Dip your hands in cold water to prevent sticking, then shape the kebbeh mixture into individual-sized 'boats' or desired shapes directly onto serving plates.
⏱️ 5 min
- 9
Drizzle each kebbeh boat generously with extra virgin olive oil.
⏱️ 1 min
- 10
Serve immediately with fresh Lebanese bread, spring onion, and radish.
Kitchen Tools
Nutrition Facts (per serving)
Kebbeh Nayeh (Kebbeh Boats)
- 500 g kebbeh meat, special kebbeh meat, not regular mince
- 1 cup fine burghul, cracked wheat
- 1 red capsicum, small, roughly chopped
- 1 onion, medium, roughly chopped
- 1/2 cup fresh basil leaves
- 1/2 teaspoon Lebanese 7 spice
- 1/4 teaspoon ground cumin
- 1 tablespoon chilli sauce, if using
- to taste salt
- extra virgin olive oil, for drizzling
For Serving
- fresh Lebanese bread
- spring onion
- radish
- plain yoghurt, for serving baked leftovers
Instructions
- 1
Wash the fine burghul thoroughly under cold water.
⏱️ 2 min - 2
Place the washed burghul in a bowl and cover it with cold water, ensuring the water just covers the burghul by approximately 1/2 cm. Let it soak while you prepare the other ingredients.
⏱️ 15 min - 3
In a food processor, combine the roughly chopped red capsicum, medium onion, and fresh basil leaves.
⏱️ 3 min - 4
Blitz the ingredients in the food processor until they form a smooth paste.
⏱️ 2 min - 5
Once the burghul has soaked, run it between your fingers to ensure it has softened. Squeeze out any excess water if necessary.
⏱️ 2 min - 6
In a large mixing bowl, combine the softened burghul, kebbeh meat, the herb paste from the food processor, salt to taste, Lebanese 7 spice, ground cumin, and chilli sauce (if using).
⏱️ 3 min - 7
Knead the mixture thoroughly with your hands until all ingredients are well combined and the mixture is smooth and cohesive.
⏱️ 5 min - 8
Dip your hands in cold water to prevent sticking, then shape the kebbeh mixture into individual-sized 'boats' or desired shapes directly onto serving plates.
⏱️ 5 min - 9
Drizzle each kebbeh boat generously with extra virgin olive oil.
⏱️ 1 min - 10
Serve immediately with fresh Lebanese bread, spring onion, and radish.