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

Ingredients

  • 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

Method

Main
  • 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.

Notes

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