Kibbeh Nayyeh (Raw Kibbeh)
1 cup raw brazil nuts
1 cup raw peanuts
Pinch salt, to taste (optional)
1 teaspoon pepper plus extra, to garnish
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 onion, finely chopped
2 tablespoon olive oil
1 teaspoon mint
1 mint sprig, for garnish
1/2 cabbage, shredded and tossed in olive oil
1) Combine nuts in the food processor and process until the mix forms a light fluff. Add salt, 1 teaspoon pepper, cinnamon, onion, olive oil, and mint. Pulse until uniformly mixed and a moldable dough forms.
2) Form kibbeh into football-shaped balls, and dehydrate for up to 8 hours or until the kibbeh do not crumble apart and can hold their shape well.
3) Serve over a bed of the cabbage tossed in olive oil. Drizzle with my remoulade sauce once plated.
Source of recipe: Traditionally served with the Lebanese mezze (appetizer course), this dish can be served raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...
SO HOW'D IT GO?
sure! here is the recipe:
Remoulade
Ingredients (use vegan versions):
1/4 cup eco mayo
1/2 cup pure water, or as needed
1 tablespoon chives
1tablespoon tarragon
1/2 tablespoon turmeric
1 to 2 pickles, finely chopped
Salt, to taste (optional)
Directions:
1) Combine ingredients in the food processor and process until creamy.
Serve with kibbeh, 'crabcakes', or as a slaw dressing! Keep refrigerated in a sealed container.
Source of recipe: I created this recipe out of a need for a raw dressing for entrees. It's simple, healthy, and delicious! I did not add salt to my remoulade, but a pinch or two may be what adds that extra kick for you!
*the eco mayo recipe is listed under raw dressings/ condiments i believe! :)
I want to try this, but I can't find the remoulade sauce recipe--can you recap it here?