📝 About This Recipe
A cornerstone of the traditional Levantine mezze table, Kofta Nayyeh is a sublime expression of freshness, spice, and culinary precision. This dish features ultra-lean, finely minced lamb blended with a fragrant bouquet of fresh herbs and warm Middle Eastern spices, resulting in a melt-in-your-mouth texture that is both cooling and complex. It is a celebratory dish that honors the purity of ingredients, traditionally served with a generous drizzle of golden olive oil and shared among friends with warm, pillowy pita bread.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb Leg or Backstrap (strictly trimmed of all fat and sinew, chilled until icy)
- 2-3 pieces Ice Cubes (used during the mincing process to keep meat cold)
Aromatics and Spices
- 1 small Red Onion (very finely grated and drained of excess liquid)
- 1/2 cup Fresh Flat-Leaf Parsley (finely minced)
- 1/4 cup Fresh Mint Leaves (finely minced)
- 1 teaspoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
Garnish and Serving
- 3-4 tablespoons Extra Virgin Olive Oil (high-quality, robust flavor)
- 2 tablespoons Walnut Halves (finely crushed)
- 3-4 pieces Fresh Mint Sprigs (for decoration)
- 1 bunch Radishes and Green Onions (cleaned and trimmed for serving)
- 4 loaves Fresh Pita Bread (warm or at room temperature)
👨🍳 Instructions
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1
Place your food processor blade and bowl in the freezer for 15 minutes before starting. Keeping the equipment and meat ice-cold is essential for maintaining the bright red color and smooth texture of the raw lamb.
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2
Carefully inspect the lamb. Use a sharp knife to remove every single trace of white fat, silver skin, or sinew. Cut the lean meat into 1-inch cubes.
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3
Place the chilled lamb cubes and the ice cubes into the cold food processor. Pulse in short bursts until the meat is finely ground and begins to form a smooth, paste-like consistency. Do not over-process to the point of heating the meat.
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4
Transfer the minced lamb to a chilled stainless steel or glass mixing bowl. If you see any small bits of ice remaining, remove them.
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5
Grate the red onion over a fine-mesh sieve. Use the back of a spoon to press out as much liquid as possible, leaving only the dry onion pulp. Add this pulp to the lamb.
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6
Add the finely minced parsley, mint, Seven Spice, cumin, cinnamon, Aleppo pepper, salt, and black pepper to the bowl.
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7
Using clean, cold hands (you can dip them in ice water first), knead the meat and aromatics together for about 3-5 minutes. The goal is a perfectly homogenous, silken mixture where the herbs are evenly distributed.
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8
Taste a tiny amount to check for seasoning, adding more salt or Aleppo pepper if desired.
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9
Divide the mixture onto chilled serving plates. Using the back of a spoon or your fingers, flatten the kofta and create decorative indentations or ridges on the surface; these will hold the olive oil.
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10
Generously drizzle the extra virgin olive oil over the top, ensuring it pools in the ridges.
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11
Garnish with crushed walnuts and fresh mint sprigs. Serve immediately while still very cold.
💡 Chef's Tips
Always source your meat from a trusted butcher and inform them it is for 'Nayyeh' so they provide the freshest cut available. Never skip the step of removing all fat; fat does not have a pleasant texture when raw and can carry unwanted flavors. If you don't have a food processor, you can ask your butcher to grind the meat three times through the finest plate. Serve the dish immediately after preparation; raw meat oxidizes and loses its vibrant color and flavor if left sitting out. To keep it cold during a dinner party, you can place the serving plate on top of a larger bowl filled with crushed ice.
🍽️ Serving Suggestions
Serve with a side of 'Toum' (Middle Eastern garlic sauce) for a pungent kick. Pair with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Provide a platter of fresh crisp vegetables like radishes, cucumbers, and scallions to scoop with the meat. Include a side of 'Kibbeh Nayyeh' for a complete raw meat mezze experience. Offer hot, toasted pita chips for those who prefer a crunchier texture over soft pita bread.