📝 About This Recipe
Kibbeh Nayyeh is the ultimate expression of Lebanese hospitality, a silky and aromatic delicacy of ultra-fresh raw lamb kneaded with fine bulgur and a fragrant blend of 'Kamouneh' spices. This dish is prized for its melt-in-the-mouth texture and the vibrant, clean flavors of high-quality meat accented by fresh mint and basil. It is more than a meal; it is a centerpiece of the Mediterranean meze table that celebrates the purity of ingredients and the art of hand-kneading.
🥗 Ingredients
The Meat
- 500 grams Lean Lamb Leg or Top Round (Freshly ground, double-minced, all fat and sinew removed)
- 2-3 pieces Ice Cubes (Used during grinding to keep the meat cold)
The Grain and Aromatics
- 1 cup Fine Brown Bulgur (#1) (Rinsed and thoroughly drained)
- 1 Small Yellow Onion (Grated or very finely minced)
- 1/4 cup Fresh Mint Leaves (Finely chopped)
- 4-5 pieces Fresh Basil Leaves (Finely chopped)
- 1/2 teaspoon Marjoram (Fresh or Dried)
Spices and Seasoning
- 1 tablespoon Kibbeh Spice (Kamouneh) (A blend of cumin, edible rose petals, cinnamon, and black pepper)
- 1.5 teaspoons Kosher Salt (Adjust to taste)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (For a subtle back-end heat)
For Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (High quality, cold-pressed)
- 2 tablespoons Toasted Pine Nuts (Lightly browned in butter or oil)
- 3-4 pieces Fresh Mint Sprigs (For decoration)
- 2 pieces Green Onions (Whole or sliced for accompaniment)
- 4-5 pieces Radishes (Sliced into rounds)
👨🍳 Instructions
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1
Place your mixing bowl and the meat grinder attachments in the freezer for 15 minutes before starting. Keeping the meat cold is essential for food safety and texture.
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2
Rinse the fine bulgur in a fine-mesh sieve under cold water. Squeeze it firmly with your hands to remove every drop of excess moisture. Set aside in a bowl to bloom for 10 minutes.
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3
Prepare the 'Kamouneh' paste by mixing the finely minced onion, chopped mint, basil, marjoram, salt, and kibbeh spices in a food processor. Pulse until it forms a fragrant, moist paste.
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4
If grinding the meat at home, ensure all fat and silver skin are removed. Cube the lamb and grind it twice through the finest plate of your grinder, adding an ice cube during the process to maintain a bright pink color.
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5
In a large, chilled bowl, combine the double-minced lamb with the herb and onion paste. Use your hands to knead them together until fully incorporated.
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6
Gradually add the bloomed bulgur to the meat mixture. Knead the mixture like dough for about 5-7 minutes. If the mixture feels too dry or sticky, dip your hands in ice water while kneading.
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7
Continue kneading until the mixture becomes a smooth, homogenous paste where the bulgur and meat are indistinguishable in texture.
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8
Taste a tiny portion and adjust the salt or Aleppo pepper if necessary. The flavor should be bright, herbaceous, and clean.
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9
Transfer the Kibbeh Nayyeh to a flat serving platter. Use the back of a spoon dipped in cold water to smooth the surface evenly.
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10
Create a decorative pattern on the surface using the tip of a knife or the tines of a fork—traditional patterns include a diamond grid or a cross-hatch.
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11
Make a small well in the center or several indentations throughout the design and generously pour the extra virgin olive oil over the top, ensuring it fills the grooves.
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12
Scatter the toasted pine nuts over the top and garnish with fresh mint leaves, radishes, and green onions around the edges of the plate.
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13
Serve immediately while chilled with fresh Lebanese pita bread or pieces of white onion used as 'scoops'.
💡 Chef's Tips
Always source your meat from a trusted butcher and specify it is for Kibbeh Nayyeh; it must be extremely fresh and lean. Never skip the ice water—dipping your hands in it while kneading prevents the heat from your palms from melting the meat protein. If you cannot find 'Kibbeh Spice,' make a quick version with 2 parts cumin, 1 part cinnamon, and a pinch of allspice. Ensure the bulgur is very fine (#1 grade); coarse bulgur will remain crunchy and ruin the silky mouthfeel. Prepare the dish as close to serving time as possible to maintain the vibrant pink color and peak freshness.
🍽️ Serving Suggestions
Serve with fresh, warm pita bread or thin markook (mountain bread). Pair with a side of fresh white onion wedges, which act as a pungent, crunchy vessel for the soft meat. Accompany with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Include other meze items like Hummus, Labneh, or Tabbouleh to create a complete spread. A side of spicy green peppers (like serrano or thai chilies) provides a wonderful contrast for those who like heat.