📝 About This Recipe
Kibbeh Nayyeh is the ultimate expression of Levantine hospitality, a silky and aromatic tartare that represents the pinnacle of Lebanese butchery. This exquisite dish combines the freshest lean lamb or beef with fine cracked bulgur, fragrant kamouneh spices, and cooling herbs to create a melt-in-your-mouth texture. It is a celebratory centerpiece, traditionally prepared for Sunday lunches and special gatherings, offering a clean, savory profile that is both rustic and incredibly refined.
🥗 Ingredients
The Meat Base
- 500 grams Extra-lean Lamb or Beef (Top round or leg, completely trimmed of fat and sinew, chilled until icy)
- 2-3 pieces Ice Cubes (to keep the meat cold during processing)
The Grains and Aromatics
- 1 cup Fine Brown Bulgur (rinsed and drained thoroughly)
- 1 small White Onion (roughly chopped)
- 1/4 cup Fresh Mint Leaves (packed)
- 4-5 large Fresh Basil Leaves (optional, for floral notes)
- 1 teaspoon Marjoram (fresh or dried)
Spices (Kamouneh)
- 1 tablespoon Kibbeh Spice Mix (blend of cumin, cinnamon, allspice, and black pepper)
- 1/2 teaspoon Dried Rose Petals (finely ground)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1.5 teaspoons Sea Salt (or to taste)
For Serving and Garnish
- 1/4 cup Extra Virgin Olive Oil (high quality, cold pressed)
- 2 tablespoons Pine Nuts (soaked in water for 10 minutes)
- 3-4 pieces Fresh Mint Sprigs (for decoration)
- 2 pieces Scallions (trimmed)
- 4 pieces Radishes (sliced into rounds)
👨🍳 Instructions
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1
Start by rinsing the fine bulgur in a mesh sieve. Drain it well and squeeze out any excess water by hand. Set it aside in a bowl for 15 minutes to soften slightly using only its residual moisture.
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2
Place your meat grinder or food processor blade and bowl in the freezer for 15-20 minutes. Keeping the equipment and meat cold is essential for the safety and the silky texture of the dish.
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3
Prepare the 'Kamouneh' aromatics: In a food processor, pulse the onion, mint, basil, marjoram, and all the spices until they form a fine, fragrant paste.
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4
Add the softened bulgur to the onion and herb paste in the processor. Pulse a few times until the grain is thoroughly infused with the aromatics and the mixture is vibrant green and red.
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5
Take the chilled meat and cut it into 1-inch cubes. Remove any remaining traces of white fat or silver skin; the meat must be purely lean.
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6
Process the meat: If using a food processor, add the meat and 2 ice cubes. Pulse until the meat becomes a smooth, paste-like consistency (Habra). Do not over-process to the point of heating the meat.
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7
In a large chilled mixing bowl, combine the processed meat and the bulgur-aromatic mixture.
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8
Knead the mixture by hand. Dip your hands in ice-cold water periodically to keep the meat cool and help the ingredients bind into a uniform, dough-like consistency.
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9
Taste a small amount and adjust salt or spices if necessary. The texture should be soft, supple, and spreadable.
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10
Transfer the Kibbeh Nayyeh to a flat serving platter. Use the back of a spoon dipped in cold water to smooth the surface into an even layer.
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11
Create a decorative pattern on the surface using the edge of a spoon or a knife—traditional patterns include cross-hatching or circular ridges which help catch the olive oil.
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12
Generously drizzle the extra virgin olive oil over the top, ensuring it pools in the decorative grooves.
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13
Garnish with the soaked pine nuts, fresh mint sprigs, and serve immediately while cold.
💡 Chef's Tips
Always source your meat from a trusted butcher and tell them it is for Kibbeh Nayyeh so they provide the freshest cut and grind it on a cleaned machine. If the mixture feels too dry, add a tablespoon of ice water while kneading rather than more oil. Never let the meat sit at room temperature; keep it on ice or in the fridge until the very moment of assembly. For the best flavor, use 'Kammouneh' spice which contains cumin and dried rose petals—it is what gives Lebanese kibbeh its signature scent.
🍽️ Serving Suggestions
Serve with fresh, pillowy Lebanese pita bread for scooping. Pair with a side of 'Arak', the traditional Levantine anise-flavored spirit diluted with water and ice. Accompany with a platter of fresh vegetables including scallions, radishes, and green bell peppers. A side of garlic paste (Toum) or a simple tomato and onion salad provides a wonderful acidic contrast.