📝 About This Recipe
Kibbeh Nayyeh is the crown jewel of Levantine cuisine, a silky, spiced lamb tartare kneaded with fine bulgur wheat that represents the ultimate gesture of hospitality. This dish celebrates the purity of high-quality meat, elevated by the aromatic warmth of 'Kibbeh' spices and the earthy texture of Triticum wheat. It is a cooling, velvety delicacy that balances the richness of the meat with the brightness of fresh mint and premium olive oil.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb or Beef (Freshly ground, double-minced, and completely free of fat or sinew)
- 2-3 pieces Ice Cubes (Used during grinding to keep the meat chilled and vibrant pink)
The Grains and Aromatics
- 1 cup Fine Brown Bulgur (Triticum) (Rinsed and thoroughly squeezed of all excess water)
- 1 small Yellow Onion (Very finely grated or processed into a paste)
- 1/4 cup Fresh Mint Leaves (Finely minced)
- 1 tablespoon Kamouneh Spice Mix (A blend of cumin, dried rose petals, cinnamon, and black pepper)
- 1/2 teaspoon Marjoram (Dried or fresh)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1/2 teaspoon Aleppo Pepper or Cayenne (For a subtle, warming heat)
For Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (Use the highest quality available)
- 3-4 pieces Fresh Mint Sprigs (For decoration)
- 1/4 cup Walnut Halves (Toasted lightly)
- 1 small White Onion (Cut into wedges for scooping)
- 4-5 pieces Radishes (Sliced thinly)
👨🍳 Instructions
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1
Begin by rinsing the fine bulgur wheat in a fine-mesh sieve under cold water. Squeeze it firmly with your hands to remove every drop of moisture; the bulgur should be damp but not wet.
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2
Place the squeezed bulgur in a large mixing bowl and toss with the grated onion, sea salt, Aleppo pepper, and the Kamouneh spice mix. Let this sit for 10 minutes so the wheat absorbs the aromatic juices.
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3
Ensure your meat is extremely cold. If you are grinding it yourself, process the lean lamb or beef with two ice cubes in a food processor until it reaches a paste-like, smooth consistency.
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4
Add the minced fresh mint and marjoram to the bulgur mixture and stir well to combine.
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5
Incorporate the chilled meat into the bulgur mixture. Using your hands, begin to knead the mixture vigorously as if you were working bread dough.
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6
Dampen your hands with ice water occasionally to keep the meat cool and help the ingredients bind into a cohesive, silky paste.
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7
Continue kneading for about 5-7 minutes. The goal is a perfectly uniform texture where the wheat and meat are indistinguishable.
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8
Taste a small amount and adjust the salt or spices if necessary. The flavor should be bright, earthy, and mildly spicy.
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9
Transfer the mixture to a flat serving platter. Use the back of a spoon or your fingertips to spread it evenly across the plate, about 1 inch thick.
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10
Create a decorative pattern on the surface using the edge of a spoon or a knife—traditional patterns include a diamond grid or concentric circles.
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11
Pour a generous amount of extra virgin olive oil over the top, ensuring it pools slightly in the decorative indentations.
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12
Garnish the platter with toasted walnuts, fresh mint leaves, and radishes. Serve immediately while chilled.
💡 Chef's Tips
Always source your meat from a trusted butcher and specify it is for 'Nayyeh' so they provide the freshest, leanest cut. Never skip the ice water; keeping the meat cold is essential for both food safety and maintaining a bright pink color. If the mixture feels too dry, add a tablespoon of ice water at a time until it reaches a spreadable consistency. Brown bulgur is preferred over white for its deeper, nuttier flavor profile in raw applications. Leftovers must be cooked; if you have any remaining, shape them into patties and pan-fry them the next day.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese pita bread for scooping. Pair with a side of 'Arak,' the traditional Levantine anise-flavored spirit, diluted with water and ice. Provide raw white onion wedges and green bell peppers to use as edible spoons. Include a side of 'Toum' (garlic sauce) or a simple yogurt and cucumber salad to balance the spices. A crisp, dry Rosé or a light Sauvignon Blanc also complements the delicate flavors of the lamb.