Salmon kibbeh ‘nayee’

Recipe from Greg Malouf

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 100g fine burghul
  • 90g white onion, roughly chopped
  • 1 long green chilli, seeded and roughly chopped
  • Small handful of basil leaves, roughly chopped
  • Small handful of mint leaves, roughly chopped
  • Small handful of flat-leaf parsley leaves, roughly chopped
  • ½ tsp salt
  • Freshly ground black pepper
  • ¼ tsp chilli powder
  • 300g lean lamb, roughly diced
  • 3 ice cubes
  • Extra-virgin olive oil


  1. Soak the burghul for 5 minutes in just enough cold water to cover it. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Tip into a mixing bowl.

  2. Put the onion, chilli and fresh herbs through a mincer – it will come through as a green slush. Add to the burghul. Stir in the salt, a few grinds of pepper and the chilli powder.

  3. Roughly chop the meat, then put it through a mincer twice.

  4. When you’re ready to serve, add the meat to the burghul mixture with the ice cubes. Mix well with your hands. As the ice dissolves, it will bind everything together into a smooth, sticky paste. Tip onto a plate and spread into a smooth, shallow layer reaching right up to the rim. Use the back of a soup spoon or a knife to decorate the surface in a diamond pattern, and drizzle with extra-virgin olive oil. Serve with extra oil, Arabic bread, fresh onions and mint leaves.

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