Kibbeh Nayyeh Bil Kousa (Raw Kibbeh with Zucchini)

Instructions

1. 1

   Rinse the bulgur wheat under cold water until the water runs clear. Drain thoroughly and set aside to soak for 30 minutes. Squeeze out any excess water.

   ~30 min
2. 2

   Finely mince the onion, garlic, fresh mint, and parsley. If using a fresh chili, finely chop it, removing seeds if you prefer less heat.

   ~5 min
3. 3

   In a food processor, process the lean lamb until it becomes very fine and paste-like. This is crucial for the texture of kibbeh nayyeh. You may need to do this in batches.

   ~15 min
4. 4

   Transfer the processed lamb to a large bowl. Add the soaked bulgur, minced onion, garlic, mint, parsley, chopped chili (if using), allspice, cumin, salt, and black pepper.

   ~2 min
5. 5

   Using your hands, thoroughly knead the mixture. Gradually add the ice water, a tablespoon at a time, continuing to knead until the mixture is smooth, cohesive, and has a slightly sticky consistency.

   ~10 min
6. 6

   Peel the zucchinis and then grate them finely. Squeeze out as much liquid as possible from the grated zucchini using your hands or a clean kitchen towel.

   ~5 min
7. 7

   Gently fold the grated zucchini into the kibbeh mixture. Be careful not to overmix, as this can make the kibbeh watery. The goal is to distribute the zucchini evenly.

   ~3 min
8. 8

   Shape the kibbeh mixture into a thin, even layer on a serving plate or platter. Create a slightly cratered surface.

   ~5 min
9. 9

   Drizzle generously with olive oil. If you have any leftover chili flakes or fresh mint, you can use them for garnish.

   ~1 min
10. 10

    Serve immediately, traditionally with fresh pita bread, lettuce leaves, and extra onions.