Kebbeh Nayeh

Kebbeh Nayeh is a traditional Lebanese dish featuring finely minced raw lamb mixed with bulgur, spices, and fresh herbs, served on a flatbread. This high-protein dish is not only flavorful but also offers a unique twist on pizza, making it a delightful option for adventurous eaters.

Ingredients

• Lean lamb (ground) - 200 grams
• Fine bulgur wheat - 50 grams
• Onion (finely grated) - 1 small
• Fresh parsley (finely chopped) - 2 tablespoons
• Mint leaves (finely chopped) - 1 tablespoon
• Allspice (ground) - 1 teaspoon
• Cinnamon (ground) - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper (ground) - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Pita bread - 2 pieces
• Pine nuts (toasted) - 2 tablespoons

Steps

1. In a bowl, combine the ground lamb, fine bulgur wheat, grated onion, parsley, mint, allspice, cinnamon, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
2. Cover the mixture and let it rest in the refrigerator for about 15 minutes to allow the flavors to meld.
3. While the mixture is resting, toast the pine nuts in a small pan over medium heat until golden brown. Set aside.
4. After resting, take the lamb mixture out of the refrigerator. With clean hands, shape the mixture into a flat, round pizza-like layer about 1 cm thick on a plate or a flat surface.
5. Drizzle the olive oil and lemon juice over the shaped kebbeh and spread it evenly.
6. Serve the kebbeh nayeh with pita bread and top with toasted pine nuts.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Rich in healthy fats from olive oil and lamb, supporting heart health.

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