📝 About This Recipe
A sophisticated variation of the classic Lebanese raw kibbeh, the 'Orfaliye' style is distinguished by its vibrant inclusion of fire-roasted peppers and a rich infusion of aromatic spices. This dish celebrates the purity of premium, lean lamb or beef, transformed into a velvety spread that balances the heat of Aleppo pepper with the freshness of garden herbs. It is a celebratory centerpiece, traditionally enjoyed with a drizzle of liquid gold olive oil and warm, pillowy pita bread.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb or Beef (Top Round or Eye of Round) (Freshly ground, double-processed, and completely free of fat or sinew)
- 2-3 pieces Ice Cubes (To keep the meat cold and emulsified during processing)
The Bulgur and Aromatics
- 1/2 cup Fine Brown Bulgur (Rinsed and drained thoroughly)
- 1 piece Small White Onion (Very finely grated)
- 1 piece Red Bell Pepper (Roasted, peeled, and finely minced)
- 1/2 piece Hot Green Chili (Seedless and minced (optional for heat))
The Orfali Spice Blend
- 1 tablespoon Kibbeh Spice (Kamouneh) (A blend of cumin, dried rose petals, cinnamon, and marjoram)
- 1 teaspoon Aleppo Pepper Flakes (Pul Biber) (For mild heat and smokiness)
- 1 tablespoon Red Pepper Paste (Biber Salçası) (Mild or hot depending on preference)
- 1 teaspoon Sea Salt (Adjust to taste)
- 10 pieces Fresh Mint Leaves (Finely bruised or minced)
For Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (High quality, cold-pressed)
- 3-4 pieces Fresh Mint Sprigs (For decoration)
- 1/4 cup Walnut Halves (Lightly toasted)
- 1 bunch Radishes and Scallions (Cleaned and sliced for accompaniment)
👨🍳 Instructions
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1
Begin by placing your mixing bowl and the meat grinder/food processor attachments in the freezer for 15 minutes. Keeping the meat cold is essential for food safety and a smooth texture.
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2
Rinse the fine brown bulgur in a fine-mesh sieve under cold water. Drain well and squeeze out any excess moisture with your hands. Set aside in a bowl to soften for 10 minutes.
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3
If not using pre-roasted peppers, char the red bell pepper over an open flame until blackened. Place in a bag to steam, then peel, de-seed, and mince into a fine paste.
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4
In a large chilled bowl, combine the grated onion, minced roasted pepper, red pepper paste, salt, Aleppo pepper, and Kamouneh spices. Rub them together with your palm to release the oils.
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5
Add the softened bulgur to the spice and onion mixture. Knead thoroughly until the bulgur has absorbed the colors and flavors of the aromatics.
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6
Take your ultra-lean meat (which should be ground to a paste-like consistency) and add it to the bulgur mixture. Add one or two ice cubes to the bowl to maintain a cool temperature.
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7
Knead the mixture vigorously with your hands. Use a rhythmic folding and pressing motion. The goal is a completely homogenous, silken paste where the meat and bulgur are indistinguishable.
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8
Taste a small amount and adjust the salt or Aleppo pepper if necessary. The flavor should be bold but balanced.
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9
Remove any remaining unmelted ice bits. Transfer the kibbeh to a flat serving platter.
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10
Spread the kibbeh evenly across the plate. Use the back of a spoon or your fingertips dipped in ice water to create a decorative pattern or 'dimples' on the surface.
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11
Generously drizzle the extra virgin olive oil over the top, ensuring it pools slightly in the decorative indentations.
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12
Garnish with toasted walnuts in the center and scatter fresh mint leaves around the edges. Serve immediately while chilled.
💡 Chef's Tips
Always source your meat from a trusted butcher and specify it is for 'Kibbeh Nayyeh' so they provide the freshest, leanest cut possible. If the mixture feels too dry while kneading, add a teaspoon of ice water at a time rather than oil. For the most authentic texture, use a stone mortar and pestle (jurn) to pound the meat if you have one. Never leave the dish at room temperature for more than 20-30 minutes; keep it over a bowl of ice if serving at a buffet. Brown bulgur is preferred over white for this recipe as it has a nuttier flavor and holds its shape better against the moist meat.
🍽️ Serving Suggestions
Serve with a side of 'Arak', the traditional Levantine anise-flavored spirit, diluted with water and ice. Provide a platter of fresh 'Kabbis' (Middle Eastern pickles), crunchy radishes, and white onion wedges. Pair with warm, fresh Lebanese pita bread or thin markook bread for scooping. Include a side of fresh mint, green peppers, and scallions to provide a crisp contrast to the rich meat. A side of creamy Labneh can help balance the heat of the Aleppo pepper for those with a sensitive palate.