📝 About This Recipe
A crown jewel of Lebanese and Syrian cuisine, Kibbeh Nayyeh is a decadent, velvety tartare made from the freshest lean lamb or beef, kneaded with fine bulgur and aromatic 'Kamouneh' spices. This dish celebrates the purity of ingredients, offering a melt-in-the-mouth texture balanced by the earthy crunch of cracked wheat and the brightness of fresh mint. It is more than just a dish; it is a communal experience often reserved for special gatherings and Sunday lunches across the Levant.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb or Beef (Leg or backstrap, meticulously trimmed of all fat and sinew)
- 1 cup Fine Grade #1 Bulgur (Brown or white variety)
- 4-6 pieces Ice Cubes (To keep the meat cold during processing)
Kamouneh (Spice Paste)
- 1 Small Onion (roughly chopped)
- 1/2 cup Fresh Mint Leaves (packed)
- 1/4 cup Fresh Basil Leaves (packed)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Aleppo Pepper or Red Chili Flakes (for a gentle heat)
- 1/2 teaspoon Allspice
- 1 teaspoon Dried Marjoram
- 1.5 teaspoons Sea Salt (adjust to taste)
Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (High quality, cold pressed)
- 2 tablespoons Toasted Pine Nuts
- 3-4 pieces Fresh Mint Sprigs
- 4 pieces Radishes (thinly sliced)
- 1 White Onion (cut into wedges for scooping)
👨🍳 Instructions
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1
Place the fine bulgur in a fine-mesh sieve and rinse under cold water. Do not soak it; the moisture from rinsing and the meat will be enough to soften it. Set it aside for 15 minutes to swell.
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2
Ensure your meat is very cold. Cut the trimmed lamb or beef into small cubes and place them in the freezer for 10-15 minutes before processing to maintain texture and safety.
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3
Prepare the Kamouneh spice paste: In a food processor, combine the onion, fresh mint, basil, cumin, Aleppo pepper, allspice, marjoram, and salt. Pulse until it forms a fragrant, fine paste.
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4
Remove the meat from the freezer. In the food processor (you can do this in batches), process the meat with 2-3 ice cubes until it reaches a very smooth, paste-like consistency. The ice keeps the meat from heating up due to the friction of the blades.
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5
In a large chilled mixing bowl, combine the processed meat with the Kamouneh spice paste. Use your hands to knead them together thoroughly.
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6
Add the rinsed bulgur to the meat mixture. Knead the mixture for about 5 minutes, dipping your hands in ice-cold water occasionally. The friction and warmth of your hands help the proteins bind with the wheat.
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7
Taste a small amount and adjust the salt or spices if necessary. The texture should be soft, spreadable, and uniform.
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8
Transfer the kibbeh to a flat serving platter. Wet your hand and smooth the top surface.
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9
Using the back of a spoon or a knife, create a decorative pattern on the surface (traditionally a diamond or cross-hatch pattern). This creates 'wells' to hold the olive oil.
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10
Generously drizzle the extra virgin olive oil over the top, ensuring it fills the patterns you created.
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11
Garnish with toasted pine nuts, fresh mint leaves, and sliced radishes.
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12
Serve immediately while chilled, or refrigerate for 30 minutes to allow the flavors to meld further.
💡 Chef's Tips
Always use the freshest meat possible from a trusted butcher; tell them you are making Kibbeh Nayyeh so they provide the best cut. Keep all equipment and ingredients ice-cold throughout the process to maintain the bright red color and ensure food safety. Do not over-soak the bulgur; it should retain a slight 'bite' to contrast with the creamy meat. If the mixture feels too dry while kneading, add a teaspoon of ice water at a time until the desired consistency is reached. Never use pre-ground meat from a grocery store; the texture will be grainy and the safety cannot be guaranteed for raw consumption.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips. Provide fresh white onion wedges and green bell pepper slices to use as edible 'spoons'. Pair with a glass of Arak (Levantine anise-flavored spirit) diluted with water and ice. Include a side of fresh mint, radishes, and scallions to cleanse the palate between bites. Serve as part of a larger mezze spread alongside Hummus, Tabbouleh, and Labneh.