Description
Kibbeh Nayyeh is a traditional Lebanese raw meat dish made with finely minced lamb or beef, soaked fine bulgur, onions, and warm spices. Served with olive oil, mint, and onions, it’s a smooth and flavorful delicacy often enjoyed as part of a mezze spread.
Ingredients
- 1 lb fresh high-quality lean raw lamb or beef, very finely minced
- 1/2 cup fine bulgur wheat
- 1/4 cup ice-cold water (plus more as needed)
- 1 small onion, finely grated or minced
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons olive oil (for serving)
- Fresh mint leaves (for garnish)
- 1/4 cup green or white onions, sliced (for serving)
- Optional: 2 tablespoons toasted pine nuts, Aleppo pepper or chili flakes to taste
Instructions
- Rinse the bulgur under cold water and soak for 10–15 minutes. Drain thoroughly by pressing out excess water.
- In a large bowl, combine the drained bulgur and finely minced raw meat.
- Add grated onion, allspice, cinnamon, salt, pepper, and a small amount of cold water.
- Knead the mixture with clean hands until smooth and fully combined, about 10–15 minutes.
- Taste and adjust seasoning as needed.
- Shape into a flat layer on a serving plate or form into small oval mounds.
- Drizzle with olive oil and garnish with mint leaves, sliced onions, and optional pine nuts.
- Serve immediately with warm pita bread.
Notes
Use only the freshest high-quality meat from a trusted butcher.This dish must be consumed immediately and not stored or reheated.Fine bulgur is essential for the smooth texture—avoid coarse varieties.Optional spices like Aleppo pepper can be added for a spicy kick.For a vegetarian version, substitute meat with ground walnuts and follow the same method.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
