📝 About This Recipe
Kibbeh Nayyeh is the ultimate expression of freshness in Lebanese cuisine, a velvety blend of top-tier raw lamb, fine bulgur, and aromatic 'Kibbeh spices.' This dish is a celebration of texture and purity, traditionally prepared for Sunday feasts and special occasions. When drizzled with golden olive oil and scooped up with fresh pita, it offers a melt-in-the-mouth experience that is both earthy and incredibly refined.
🥗 Ingredients
The Meat
- 500 grams Fresh Lean Lamb Leg (completely trimmed of fat and sinew, chilled)
- 2-3 pieces Ice Cubes (used during grinding to keep meat cold)
The Grains and Aromatics
- 3/4 cup Fine Brown Bulgur (rinsed and drained)
- 1 piece Small Onion (very finely grated)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 1 tablespoon Kammouneh (Kibbeh Spice Mix) (mix of cumin, dried rose petals, cinnamon, and marjoram)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 3-4 pieces Fresh Mint Sprigs (for decoration)
- 2 tablespoons Toasted Pine Nuts (optional)
- 1 small White Onion (cut into petals for scooping)
- 2-3 loaves Fresh Lebanese Pita Bread (for serving)
👨🍳 Instructions
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1
Begin by rinsing the fine bulgur under cold water. Drain it thoroughly in a fine-mesh sieve and let it sit for about 10-15 minutes; it will soften using only the residual moisture.
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2
Ensure your lamb is impeccably clean. Use a sharp knife to remove every trace of white fat or silver skin. The meat must be deep red and lean for the best texture.
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3
Cut the chilled lamb into 1-inch cubes. Place them in a food processor along with 2 ice cubes. Pulse until the meat becomes a smooth, paste-like consistency. The ice keeps the meat cold and prevents the friction of the blades from 'cooking' it.
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4
Transfer the processed meat to a chilled glass bowl. Cover and keep in the refrigerator while you prepare the aromatics.
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5
In a separate small bowl, combine the grated onion, chopped mint, salt, allspice, cayenne, and the Kammouneh spice mix. Use the back of a spoon to mash them together into a fragrant paste.
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6
Add the softened bulgur to the spice and onion mixture. Knead them together with your hands until the bulgur is evenly seasoned.
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7
Incorporate the chilled meat into the bulgur mixture. Dip your hands in ice-cold water and knead the mixture vigorously, as if you were kneading dough, until the meat and bulgur are perfectly homogenous.
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8
Taste a small amount and adjust the salt or spices if necessary. The texture should be soft, supple, and spreadable.
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9
Spread the Kibbeh Nayyeh onto a flat serving platter. Use the back of a spoon dipped in cold water to smooth the surface.
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10
Create a decorative pattern on the surface using the edge of a fork or the tip of a knife—traditional patterns include a diamond grid or concentric circles.
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11
Press a small indentation in the center or create 'wells' in the pattern to hold the olive oil.
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12
Generously drizzle the extra virgin olive oil over the top, ensuring it fills the grooves and indentations.
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13
Garnish with fresh mint leaves and toasted pine nuts. Serve immediately while chilled.
💡 Chef's Tips
Always source your meat from a trusted butcher on the day you plan to serve it; specify that it is for Kibbeh Nayyeh so they provide the freshest cut. Keep all equipment (food processor bowl and blades) in the freezer for 15 minutes before starting to maintain the meat's temperature. If the mixture feels too dry or stiff, add a tablespoon of ice water at a time while kneading until it reaches a velvety consistency. Never use leftovers for raw consumption; if you have Kibbeh Nayyeh remaining, shape it into patties and fry them the next day. For the most authentic flavor, try to find 'Kammouneh' spice at a Middle Eastern grocer, as it contains the specific dried herbs used in Southern Lebanon.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese pita bread for scooping. Pair with 'Arak,' the traditional Levantine anise-flavored spirit, diluted with water and ice. Accompany with a side of fresh radish slices, green onions, and white onion petals for a crisp contrast. A side of 'Toum' (garlic sauce) or a simple salad of tomatoes and cucumbers provides a refreshing palate cleanser. Include other mezza items like Hummus or Baba Ganoush to create a full Lebanese feast experience.