📝 About This Recipe
Hailing from the lush hills of Southern Lebanon, Kibbeh Nayyeh Kamouniye is a vibrant, aromatic variation of the classic raw meat dish. Unlike the standard version, this 'Kamouniye' style is defined by its deep infusion of cumin and a secret blend of aromatic herbs known as 'Kammouneh,' which lends a complex, earthy warmth to the silky texture of the lean lamb. It is a celebratory dish, traditionally prepared by hand and served as the crowning jewel of a Lebanese mezze spread.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb or Beef (Top Round or Leg) (Must be extremely fresh, trimmed of all fat and sinew, and chilled)
- 1.5 cups Fine Brown Bulgur (Rinsed and drained well)
- 2-3 pieces Ice Cubes (To keep the meat cold during processing)
The Kammouneh (Aromatic Herb Paste)
- 1 medium Red Onion (Roughly chopped)
- 1/2 cup Fresh Mint Leaves (Packed)
- 1/4 cup Fresh Marjoram (or Basil) (Leaves only)
- 2 tablespoons Cumin Seeds (Freshly toasted and ground)
- 1 teaspoon Dried Rose Petals (Culinary grade, crushed)
- 1 teaspoon Aleppo Pepper or Chili Flakes (Adjust for desired heat)
- 1/2 teaspoon Allspice (Ground)
- 1/4 teaspoon Cinnamon (Ground)
- 1.5 teaspoons Salt (Or to taste)
For Garnish and Assembly
- 1/4 cup Extra Virgin Olive Oil (High quality Lebanese oil is best)
- 3-4 pieces Fresh Mint Sprigs (For decoration)
- 4 pieces Radishes (Sliced into rounds)
- 2 pieces Green Onions (Trimmed)
- 2 tablespoons Walnuts (Optional, for crunch)
👨🍳 Instructions
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1
Begin by rinsing the fine brown bulgur in a fine-mesh sieve under cold water. Drain thoroughly and set aside in a bowl for 10 minutes to soften; do not soak it in excess water or it will become mushy.
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2
Prepare the 'Kammouneh' aromatic paste: In a food processor, combine the chopped onion, fresh mint, marjoram, ground cumin, dried rose petals, Aleppo pepper, allspice, cinnamon, and salt.
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3
Pulse the herb and spice mixture until it forms a fine, damp paste. The fragrance should be intense and earthy.
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4
Add the softened bulgur to the food processor with the herb paste. Pulse a few times until the bulgur is thoroughly stained red-brown and evenly incorporated with the aromatics.
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5
Remove the bulgur mixture from the processor and place it in a large chilled mixing bowl. If it feels too dry, add a teaspoon of ice water.
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6
Now, prepare the meat. Ensure your lamb or beef is ice-cold. Cut it into small cubes and place in the food processor (wipe it clean first) with 2 ice cubes.
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7
Process the meat until it reaches a very smooth, paste-like consistency (known as 'Habra'). The ice cubes prevent the friction of the blades from warming the meat, which is crucial for food safety and texture.
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8
Add the smooth meat to the bowl containing the aromatic bulgur mixture.
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9
Using your hands (dipped in ice water to prevent sticking), knead the meat and bulgur together. Fold and press the mixture repeatedly for about 5-7 minutes until it is completely homogenous and soft.
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10
Taste a small amount and adjust the salt or cumin if necessary. The texture should be like a supple dough.
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11
To plate, spread the Kibbeh Nayyeh onto a flat serving platter. Use the back of a spoon or your fingertips to create decorative indentations or 'waves' on the surface.
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12
Generously drizzle the entire surface with high-quality extra virgin olive oil, ensuring the oil pools slightly in the indentations.
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13
Garnish with fresh mint leaves, sliced radishes, and walnuts. Serve immediately while chilled.
💡 Chef's Tips
Always source your meat from a trusted butcher and specify it is for Kibbeh Nayyeh; they will provide the freshest, leanest cut. Keep all equipment and ingredients as cold as possible throughout the process to maintain the bright color and safety of the raw meat. If you don't have fresh marjoram, you can substitute with a mix of fresh basil and a pinch of dried oregano. Never skip the cumin; 'Kamouniye' literally refers to the cumin, which is the soul of this Southern Lebanese variation. Leftovers should not be kept raw; if you have any left, shape them into small patties and pan-fry them the next day.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese pita bread for scooping. Accompany with a side of white onions, green peppers, and extra radishes for a refreshing crunch. A glass of Arak, the traditional Levantine anise-flavored spirit, pairs perfectly with the herbal notes of the dish. Include it as part of a larger mezze featuring Hummus, Tabbouleh, and Labneh. Provide a small bowl of extra Aleppo pepper on the side for those who prefer more heat.