Salmon Kibbeh Nayeh Jordanian recipe Spaghetti- LateChef.com
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Jordanian Recipe

Appetizer

Serves 1
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Short Description

Kibbeh is the national dish of Lebanon, Syria, and Jordan, and variations of it can be found all around the Middle East. Traditional recipes always include a mixture of finely ground, lightly spiced lamb, grated onion, and finely ground bulgur wheat. Kibbeh can be eaten cooked or raw. When cooked, it is shaped into oval patties and deepfried, or layered on trays with a finer mixture of ground lamb and baked in the oven. Kibbeh nayeh is raw kibbeh, a kind of Middle Eastern steak tartare, and fresh salmon or tuna can be used as a change from lamb. The fish requires less grinding and pounding than the traditional lamb and results in a lighter dish. Serve as part of a mezze selection with mint, scallions, and pickled vegetables, or with a portion of labne (see right). For an elegant first course, serve the kibbeh topped with a small mound of soft herb salad. Scoop up either version with plenty of pita bread.


Ingredients
Cooking Procedure


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