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Kibbeh Nayyeh Recipe

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3.9 from 4 reviews

Kibbeh Nayyeh is a traditional Lebanese dish of finely ground raw beef mixed with soaked bulgur, aromatic spices, fresh herbs, and a touch of butter. This smooth, flavorful preparation is served fresh and garnished with mint and olive oil, often accompanied by pita bread, making it a refreshing and savory appetizer or light meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Lebanese
  • Diet: Halal

Ingredients

Main Ingredients

  • 1 cup fine #1 bulgur wheat
  • 1 cup water (plus more for shaping)
  • 1 pound 100% lean ground beef
  • 1 red pepper (seeded)
  • 4 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 small onion (quartered)
  • ¼ cup kamouneh spice mixture
  • ¼ cup fresh basil leaves (packed)
  • ¼ cup fresh mint (packed, plus more for serving)
  • Olive oil (for serving)

Instructions

  1. Soak the Bulgur: Place the bulgur and 1 cup of water in a small bowl and let it soak for 15 minutes until the water is fully absorbed. Fluff the bulgur with a fork to separate the grains.
  2. Make the Meat Paste: In a food processor, combine the ground beef, seeded red pepper, unsalted butter, and salt. Blend for about 5 minutes, stopping occasionally to scrape down the sides, until the mixture forms a smooth dough ball. Remove and place it in a large shallow bowl, then refrigerate while preparing the spice mixture.
  3. Prepare the Kamouneh Mixture: Using the same food processor, add the soaked bulgur, quartered onion, kamouneh spice mixture, fresh basil, and fresh mint. Blend until all ingredients are well combined into a uniform mixture.
  4. Combine Mixtures and Knead: Transfer the bulgur-spice mixture onto the chilled meat paste. Wet your hands with cold water and knead the two mixtures together until fully incorporated and smooth, about 5 minutes. Continue wetting your hands as needed to achieve a smooth, cohesive dough-like consistency.
  5. Shape and Plate: Spread the combined kibbeh mixture evenly onto a serving dish, smoothing out the surface. Optionally, create decorative patterns across the kibbeh using a knife or fork.
  6. Garnish and Serve: Garnish the kibbeh with fresh mint leaves, drizzle generously with olive oil, and serve immediately paired with warm pita bread.

Notes

  • Ensure to use very fresh, high-quality lean beef if consuming raw for food safety.
  • Soaking bulgur properly is key to achieving the right texture in the kibbeh mixture.
  • This recipe uses raw beef, so serve immediately after preparation and avoid storing to maintain freshness and safety.
  • The kamouneh spice mixture is a traditional Lebanese blend containing spices like cinnamon, allspice, and cumin; adjust seasoning to taste if unavailable.
  • Wet hands while kneading the mixture to prevent sticking and achieve a smooth consistency.
  • Serve with fresh pita bread or flatbreads to complement the dish.

Find it online: https://cheftinaskitchen.com/kibbeh-nayyeh-recipe/