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Lamb kibbeh nayeh with pomegranate and herb salad

Australian Gourmet Traveller recipe for lamb kibbeh nayeh with pomegranate and herb salad.

By Lisa Featherby
  • 20 mins preparation
  • Serves 4 - 6
  • Print
Lamb kibbeh nayeh with pomegranate and herb salad


  • 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


  • 1
    Soak burghul for 10 minutes in warm water until just tender, then drain and set aside to cool.
  • 2
    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.
  • 3
    For pomegranate and herb salad, combine ingredients in a bowl and season to taste.
  • 4
    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.


Drink Suggestion: Crisp cold lager. Drink suggestion by Max Allen