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


  • 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


  1. 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. 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. 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.

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