Lamb kubbe nia

Name: Lamb kubbe nia
Yield: Makes 14–16 small balls
Cuisine: Middle Eastern
Ingredients: juice of ½–1 lemon (to taste); 150 g lamb loin fillet; 2 tbsp boiling water; a pinch of salt; 2 tbsp bulgar wheat; 1 small clove of garlic, peeled; ½ onion, peeled (about 50g); ¼ tsp sea salt; a pinch of white pepper; 1 small bunch of coriander, chopped (3 tbsp); 1 small green chilli, deseeded; 1 tbsp tahini paste

Preparation info

Makes
14–16
small balls

Difficulty
Medium

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Kubbe nia can be seen as the Middle Eastern answer to steak tartare – the finest meat chopped finely and seasoned with all kinds of piquant goodness. Bulgar wheat is a traditional accompaniment, and we like to add a bit of tahini to the mix to bind it all together.

Ingredients

2 tbsp bulgar wheat
a pinch of salt
2 tbsp

Asia
Turkey
Israel
Main course
Mediterranean

Method

Start by mixing the bulgar wheat, salt and boiling water, cover and leave for 5 minutes.

Chop the lamb, onion, garlic and chilli as small as you can, but don’t use a food processor as it will affect the texture, and this is the whole point of this dish. Combine with the remaining ingredients and mix well. Form into small balls about the size of a whole walnut and serve.

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