Appetizer

Crispy Kibbeh Nayye Tartare Cups with Pomegranate & Herb Oil

Name: Crispy Kibbeh Nayye Tartare Cups with Pomegranate & Herb Oil
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz ground lamb (from the butcher, very fresh); 3 tbsp fine bulgur, soaked in hot water 10 min then squeezed dry; 2 cloves garlic, minced; ¼ tsp cinnamon; ¼ tsp allspice; Pinch cayenne; 2 tbsp fresh mint, finely minced; 1 tbsp fresh parsley, finely minced; Sea salt and black pepper; 8 sheets phyllo dough, thawed; 3 tbsp clarified butter, melted; 3 tbsp pomegranate molasses; ½ cup fresh pomegranate arils; ⅓ cup fresh mint leaves; ¼ cup fresh parsley; 3 tbsp raw pistachio nuts; 1 clove garlic; 3 tbsp olive oil; 1 tbsp lemon juice

Ultra-fine raw lamb kibbeh—hand-minced with bulgur, fresh herbs, and warming spices—is served in delicate shattered phyllo cups and topped with pomegranate molasses, fresh pomegranate arils, and a vibrant green herb oil infused with mint and pistachios. This is an elegant, unexpected riff on the classic Levantine appetizer.

591cal 15gprotein 43gcarbs 40gfat 25min prep 15min cook 4serves

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