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Kibbeh Naye with Lamb Heart
Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Kibbeh Naye with Lamb Heart
About This Recipe
| Yield: | two as an appetizer |
| Active time: | 20 minutes |
| Total time: | 1 1/2 hours |
| Special equipment: | food processor |
| This recipe appears in: | The Nasty Bits: Lamb's Heart |
Ingredients
- 1 lamb's heart
- 2-3 tablespoons bulgur wheat
- 1 shallot
- 1 tablespoon olive oil
- 1 pinch cayenne pepper
- Few drops lemon juice
- 1/8 teaspoon salt
- A few sprigs finely chopped parsley
- To serve:
- Pita bread
- Romaine lettuce
- Fresh radishes
- Black olives
Procedures
-
1
Cook bulgar wheat: Place bulgar in small bowl. Pour boiling water over bulgar, immersing entirely. Let bowl of bulgar sit covered for one hour to cool and absorb water.
-
2
Grate shallot with microplane zester. Finely grind lamb's heart or pulse in food processor until you have a smooth paste. Transfer lamb's heart to bowl and beat in onion, 1 teaspoon of olive oil, pinch of cayenne, lemon juice, and salt. Beat in bulgar. Chil mixture for one hour before serving.
-
3
Finish by trickling with the remaining olive. Scatter the parsley and final pinch of cayenne. Eat with hot pita bread and undressed romaine lettuce leaves, radishes, and olives.
