📝 About This Recipe
Kibbeh Nayyeh is the crown jewel of Lebanese mezze, a velvety and aromatic raw meat delicacy that represents the pinnacle of Levantine hospitality. This dish combines the freshest, leanest lamb or beef with fine bulgur and a 'kamouneh' spice blend to create a texture as smooth as silk and a flavor profile that is deeply herbal and earthy. It is a celebration of purity and tradition, often served at Sunday lunches and festive gatherings across the mountains of Lebanon.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb Leg or Beef Eye of Round (Must be extremely fresh, trimmed of all fat and sinew, and chilled)
- 2-3 pieces Ice Cubes (Used during grinding to keep the meat cold and maintain color)
The Grains and Aromatics
- 1/2 cup Fine Brown Bulgur (#1) (Rinsed and drained thoroughly)
- 1 piece Small Yellow Onion (Quartered)
- 1/4 cup Fresh Mint Leaves (Packed)
- 4-5 pieces Fresh Basil Leaves (Optional, for floral notes)
- 1/4 piece Red Bell Pepper (To add sweetness and moisture)
The Kamouneh (Spice Blend)
- 1 tablespoon Kibbeh Spices (Kamouneh Blend) (A mix of cumin, dried rose petals, cinnamon, and marjoram)
- 1/2 teaspoon Cumin (Extra for earthiness)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (Adjust to preferred heat level)
- 1.5 teaspoons Salt (Or to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
For Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (High quality Lebanese oil is best)
- 3-4 pieces Fresh Mint Sprigs (For decoration)
- 6-8 pieces Walnut Halves (For crunch)
- 1 small White Onion (Cut into wedges for scooping)
👨🍳 Instructions
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1
Place your mixing bowl and the metal parts of your food processor or meat grinder in the freezer for 15 minutes before starting. Keeping the meat cold is essential for safety and texture.
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2
Rinse the fine bulgur in a fine-mesh sieve under cold water. Drain it well and squeeze out any excess moisture with your hands. Set it aside in a bowl to soften for about 10 minutes.
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3
Prepare the 'Kamouneh' paste. In a food processor, combine the quartered onion, fresh mint, basil, red bell pepper, and all the dry spices (kibbeh spices, cumin, Aleppo pepper, salt, and black pepper).
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4
Pulse the aromatics until they form a very fine, moist paste. Scrape down the sides to ensure no large chunks of onion remain.
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5
Add the softened bulgur to the spice paste in the food processor. Pulse a few times until the bulgur is well incorporated and has absorbed the flavors and colors of the herbs.
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6
Prepare the meat. Ensure the meat is completely free of fat, gristle, or silver skin. Cut it into 1-inch cubes.
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7
Process the meat. Use a food processor or a fine-die meat grinder. If using a processor, add the meat cubes and 2 ice cubes. Pulse until the meat reaches a paste-like, smooth consistency (known as 'Habra'). Do not over-process to the point of cooking the meat with friction heat.
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8
In a large, chilled bowl, combine the processed meat with the bulgur and spice mixture.
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9
Knead the mixture by hand. Dip your hands in ice-cold water occasionally to keep the meat cool and help the ingredients bind. Knead for about 5 minutes until the mixture is uniform and supple.
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10
Taste a tiny amount to check for seasoning. Adjust salt or spices if necessary.
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11
To plate, 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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12
Create a decorative pattern. Traditionally, the back of a knife or a spoon is used to create a diamond or cross-hatch pattern on the surface. This creates 'wells' to hold the olive oil.
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13
Generously drizzle the entire surface with high-quality extra virgin olive oil.
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14
Garnish with walnut halves, fresh mint sprigs, and perhaps a sprinkle of extra Aleppo pepper. Serve immediately while chilled.
💡 Chef's Tips
Always source your meat from a trusted butcher and specify it is for Kibbeh Nayyeh; they will often use a dedicated clean grinder. Never skip the ice cubes when processing the meat; they prevent the friction from 'cooking' the proteins and keep the color a vibrant pink. If you cannot find 'Kibbeh Spices,' make your own by blending dried marjoram, cumin, cinnamon, and a pinch of ground cloves. Ensure the bulgur is the 'Fine #1' variety; coarser bulgur will remain crunchy and ruin the delicate, buttery texture of the dish. Consume the dish on the day it is made; raw meat preparations do not store well and lose their textural integrity quickly.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese pita bread for scooping. Accompany with raw white onion wedges and green bell pepper slices, which act as crunchy edible spoons. Pair with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Include other mezze items like Hummus, Tabbouleh, and Labneh to create a full Lebanese feast. A side of fresh radishes and green olives provides a sharp, salty contrast to the rich meat.