📝 About This Recipe
Kibbeh Nayyeh is the ultimate expression of freshness in Lebanese and Syrian cuisine, a silky and savory delicacy made from the highest quality raw lamb or beef. This 'Levantine steak tartare' is masterfully blended with fine bulgur, aromatic 'kamouneh' spices, and fresh herbs to create a melt-in-your-mouth texture. It is a celebratory dish that honors tradition, representing the pinnacle of hospitality and culinary precision.
🥗 Ingredients
The Meat Base
- 500 grams Lean Lamb or Beef (Top-round or leg, completely trimmed of fat and sinew, chilled)
- 2-3 pieces Ice Cubes (To keep the meat cold during processing)
The Bulgur and Aromatics
- 3/4 cup Fine Brown Bulgur (#1) (Rinsed and drained well)
- 1 Small Yellow Onion (Quartered)
- 1/4 cup Fresh Mint Leaves (Packed)
- 4-5 pieces Fresh Basil Leaves (Optional, for a southern Lebanese touch)
- 1 tablespoon Kibbeh Spice (Kamouneh) (A blend of cumin, dried rose petals, cinnamon, and black pepper)
- 1 teaspoon Maras or Aleppo Pepper (For a subtle, fruity heat)
- 1.5 teaspoons Salt (To taste)
For Garnish and Serving
- 1/4 cup Extra Virgin Olive Oil (High quality, cold-pressed)
- 2-3 pieces Fresh Mint Sprigs (For decoration)
- 2 tablespoons Toasted Pine Nuts (Lightly browned)
- 2 pieces Green Onions (Cleaned, for serving on the side)
- 4-5 pieces Radishes (Sliced)
👨🍳 Instructions
-
1
Start by rinsing the fine bulgur in a fine-mesh sieve under cold water. Drain thoroughly and squeeze out any excess moisture with your hands. Set aside in a bowl for 10 minutes to soften slightly.
-
2
Ensure your meat is very cold. Cut the trimmed lamb or beef into 1-inch cubes. Place the meat in a food processor with 2 ice cubes; the ice prevents the friction of the blades from warming the meat, which is crucial for food safety and texture.
-
3
Pulse the meat until it reaches a very smooth, paste-like consistency (resembling a fine mousse). Remove any stray bits of white connective tissue that may have been missed. Transfer the meat to a chilled bowl.
-
4
In the same food processor (no need to wash), add the quartered onion, fresh mint, basil, kibbeh spice, Aleppo pepper, and salt.
-
5
Process the aromatics until they form a fine, wet paste. This is your flavor base.
-
6
Add the softened bulgur to the food processor with the aromatic paste and pulse 5-6 times to incorporate. You want the bulgur to be mixed but still retain a tiny bit of its texture.
-
7
Combine the meat paste and the bulgur-aromatic mixture in a large, cold mixing bowl.
-
8
Knead the mixture by hand for about 3-5 minutes. Dip your hands in ice-cold water periodically to keep the meat cool and help the ingredients bind into a cohesive, smooth dough.
-
9
Taste a tiny amount to check for salt and spice. Adjust if necessary.
-
10
To serve, spread the kibbeh onto a flat plate. Use the back of a spoon dipped in water to smooth the surface.
-
11
Create a decorative pattern on the surface using the edge of a fork or the tip of a knife—traditionally a diamond or crosshatch pattern.
-
12
Generously drizzle the entire surface with high-quality extra virgin olive oil. The oil acts as both a flavor enhancer and a preservative.
-
13
Garnish with toasted pine nuts, fresh mint leaves, and serve immediately while cold.
💡 Chef's Tips
Always source your meat from a trusted butcher on the same day you plan to eat it, specifying it is for Kibbeh Nayyeh so they use a clean grinder or provide the freshest cut. Keep all equipment (processor bowl, blades, and mixing bowl) in the freezer for 15 minutes before starting to maintain the meat's temperature. Do not over-soak the bulgur; it should absorb the juices from the meat and aromatics to become tender rather than being mushy from water. If you cannot find 'Kamouneh' spice, a mix of 7-spice, dried mint, and a pinch of cinnamon is a reliable substitute. If you have leftovers (though not recommended to eat raw the next day), you can shape them into patties and fry them in olive oil.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese flatbread (pita) for scooping. Pair with a plate of fresh 'khodra' (vegetables) including crunchy radishes, green onions, and fresh mint sprigs. A side of 'Touria' (pickled wild cucumbers) or olives provides a perfect acidic contrast to the rich meat. Enjoy with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Include it as part of a larger mezze spread alongside Hummus, Baba Ganoush, and Tabouli.