Kibbeh Nayeh Recipe
Lebanese · Appetizer · 30 min total
Kibbeh Nayeh is a Lebanese raw meat dish made with finely ground lamb or beef, bulgur, and spices. This version uses high-quality, fresh ingredients for a safe and delicious experience.
30
min prep
min prep
6
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) very fresh lean lamb or beef, finely ground twice
- 1/2 cup fine bulgur wheat (#1 grade)
- 1 small onion, grated
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons ice water
- 2 tablespoons olive oil
- For serving: fresh mint leaves, sliced radishes, green onions, and pita bread
Instructions
- Rinse the bulgur in cold water and drain well. Place in a bowl and cover with cold water; let soak for 10 minutes. Drain thoroughly, squeezing out excess water.
- In a large bowl, combine the ground meat, soaked bulgur, grated onion, salt, allspice, cinnamon, black pepper, and cayenne (if using). Mix well with your hands.
- Add the ice water and continue kneading for 5-7 minutes until the mixture is very smooth and paste-like. The mixture should hold together when pressed.
- Cover the bowl and refrigerate for at least 30 minutes to firm up.
- To serve, spread the kibbeh on a platter, drizzle with olive oil, and garnish with fresh mint. Serve with radishes, green onions, and pita bread.
Tips
- Use only the freshest, highest-quality meat from a trusted source. Freezing the meat for 24 hours before preparation can help reduce risk of parasites.
- Serve immediately after preparation; do not store leftovers.
- For a non-raw version, shape into patties and pan-fry until cooked through.
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