Lamb kibbeh nayeh with pomegranate and herb salad

Lamb skirt is an excellent cut for this - it's quite lean but with enough fat to add flavour. Ask your butcher to mince it freshly for you, and use it on the same day.

You'll need

100 gm fine-grain burghul 300 gm lean medium-minced lamb, such as lamb skirt, chilled 1/3 tsp coarsely ground toasted cumin Large pinch each of ground allspice and sumac, plus extra to serve 1 garlic clove, crushed ½ white onion, finely diced To serve: extra-virgin olive oil To serve: natural yoghurt and flatbread (optional)   Pomegranate and herb salad Seeds of ½ pomegranate ½ cup each coarsely torn coriander, mint and flat-leaf parsley Thinly sliced rind of ½ preserved lemon Juice of 1 lemon 2 tbsp extra-virgin olive oil, plus extra for drizzling


  • 01
  • Soak burghul for 10 minutes in warm water until just tender, then drain and set aside to cool.
  • 02
  • Combine lamb in a bowl with spices and garlic, and season well to taste. Squeeze excess moisture from burghul, add to mixture, stir to combine and refrigerate until required.
  • 03
  • For pomegranate and herb salad, combine ingredients in a bowl and season to taste.
  • 04
  • To serve, spoon kibbeh onto a plate. Scatter onion over, drizzle with oil, then top with pomegranate and herb salad. Sprinkle with extra allspice and sumac and serve with yoghurt and flatbread to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp cold lager.

Featured in

Feb 2014

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