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Kibbeh Nayyeh (Lebanese Raw Kibbeh)

Photo by Guto Macedo on Pexels

Kibbeh Nayyeh (Lebanese Raw Kibbeh)

This iconic Lebanese dish is a celebration of fresh, finely minced lamb, traditionally served during joyous family gatherings, weddings, and baptisms. Its unique silky texture and vibrant flavor make it a beloved centerpiece, often called the 'Levantine steak tartare.'

4 servings (default)Lebanon

Ingredients

Servings
4
  • For the Kibbeh
  • 500 g Freshly Ground Lamb (leg or shoulder, ground twice)
  • 1 ½ cups Fine Bulgur Wheat (Grade #1)
  • 1 medium White Onion, finely grated or pureed
  • 1 teaspoon Ground Allspice
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • Crushed Ice Cubes
  • Extra Virgin Olive Oil
  • Fresh Mint Leaves
  • For Serving
  • Warm Pita Bread
  • Fresh Radishes, sliced
  • Spring Onions, sliced
  • Fresh Mint Leaves
  • Extra Virgin Olive Oil
  • Ground Cayenne or Aleppo Pepper (optional)

Method

  1. 1

    Prepare the Bulgur

    10 min

    First things first, let's get our fine bulgur ready. Rinse it thoroughly under cold running water, then drain it completely. Allow it to sit for about 10 minutes to absorb any remaining moisture; it should be damp but not soggy.

  2. 2

    Ready the Meat and Onion

    For kibbeh nayyeh, the quality of your lamb is paramount. Ensure it's exceptionally fresh and kept very cold. If you're grinding it yourself, pass it through a fine-die grinder twice to achieve that silky texture. Next, take your white onion and either finely grate it or pulse it in a food processor until it's a smooth puree with no noticeable pieces.

  3. 3

    Combine and Knead

    15 min

    In a large, chilled mixing bowl, combine the finely ground lamb, the damp bulgur, the smooth onion puree, ground allspice, cinnamon, black pepper, and salt. Add the crushed ice cubes to help keep the mixture cold as you work. Now, get ready to knead! Vigorously work the mixture with your hands for 15 to 20 minutes until it transforms into a beautifully smooth, pale, and cohesive paste. The ice is crucial here to counteract the warmth from your hands.

  4. 4

    Taste and Adjust

    Once your kibbeh is perfectly smooth, take a small pinch and give it a taste. This is your chance to adjust the salt or add a little more spice if you feel it needs it. Trust your palate!

  5. 5

    Shape and Garnish

    Wet your hands with ice water to prevent sticking. Scoop the kibbeh onto a chilled serving platter and gently form it into a large oval mound. For a traditional touch, use the back of a wet spoon to create decorative ridges or indentations on the surface. Finish by drizzling generously with extra virgin olive oil, allowing it to pool enticingly in the grooves, and scatter fresh mint leaves over the top.

  6. 6

    Serve Immediately

    Kibbeh nayyeh is meant to be enjoyed immediately while it's still wonderfully cold and fresh. Arrange warm pita bread, sliced radishes, spring onions, and extra mint leaves around the platter. Encourage everyone to use their hands to scoop up this delicious delicacy!