The tenderness of the raw meat and the freshness of the arak ice cream.
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Preparation 30 min
Cooking time 10 min
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Portions
3 people
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Difficulty
Medium
Ingredients All ingredients
- For the kebbe nayyeh:
- 500 grams minced lamb
- 100 grams bulgur (cracked wheat)
- 25 grams fresh mint
- ½ small onion
- 10 grams fresh marjoram
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- For the arak ice cream:
- 1 glass of milk
- 75 grams cream
- 1 egg yolk (20 grams)
- 1 tablespoon sugar
- 1 teaspoon stabilizer
- 2 heaping tablespoons arak
- 3 grams Maldon salt
Preparation Kebbe nayyeh and arak ice cream by chef Youssef Akiki
For the kebbe nayyeh:
- Mix all the ingredients together thoroughly by kneading for a long time. Once a homogeneous dough forms, keep refrigerated.
For the arak ice cream:
- Mix the stabilizer with the sugar and egg yolk.
- Heat the milk with the cream.
- Combine, then add the arak and Maldon salt.
- Pour everything into a Pacojet or an ice cream maker.
Instagram: @chefyoussefakiki
Kebbe nayyeh and arak ice cream by chef Youssef Akiki
-
Preparation 30 min
Cooking time 10 min
-
Portions
3 people
-
Difficulty
Medium
Ingredients All ingredients
- For the kebbe nayyeh:
- 500 grams minced lamb
- 100 grams bulgur (cracked wheat)
- 25 grams fresh mint
- ½ small onion
- 10 grams fresh marjoram
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- For the arak ice cream:
- 1 glass of milk
- 75 grams cream
- 1 egg yolk (20 grams)
- 1 tablespoon sugar
- 1 teaspoon stabilizer
- 2 heaping tablespoons arak
- 3 grams Maldon salt
