Levantine cuisine · Meat & Kebab

Lahme Nayeh

Day-fresh lean lamb finely pounded and arranged with bulgur, baharat and olive oil as a classic mezze.

Ingredients · for 4 servings

• 400 g very lean lamb (leg, day-fresh)
• 100 g fine bulgur
• 1 small onion
• 1 tsp baharat
• 1/2 tsp cinnamon
• 1 bunch mint
• 6 tbsp good olive oil
• 1 flatbread
• 1 red onion
• Salt, pepper

Instructions

1. Soak the bulgur in cold water for 10 min., drain thoroughly in a fine sieve and squeeze out firmly with your hands.
2. Trim all sinews and fat from the lamb, cut into small cubes and pass it, well chilled, twice through the fine plate of the meat grinder.
3. Finely grate the small onion and mix it with baharat, cinnamon, salt and pepper into the squeezed-out bulgur.
4. With dampened hands, pound and knead the meat and bulgur mixture vigorously for 4–5 min. until a smooth, evenly bound mass forms.
5. Spread the mixture 1 cm thick on a flat platter, draw a wave pattern with the back of a spoon and drizzle generously with the olive oil.
6. Top with mint leaves and rings of the red onion and serve immediately well chilled with flatbread.