Description
Kibbeh Nayeh is a traditional Lebanese dish featuring raw minced lean beef mixed with soaked bulgur wheat, fresh herbs, and a fragrant spice blend. This refreshing and flavorful recipe offers a smooth, velvety texture and is typically served as an appetizer or mezze with olive oil and pita bread.
Ingredients
Soaking Bulgur
- 1 cup Bulgur Wheat (preferably Red Bulgur Wheat)
- 1 cup Water
Meat Mixture
- 1 lb Lean Beef (top round, cubed, trimmed of all fat)
- 1 small Red Pepper (cut into quarters)
- 1 ½ tsp Salt
Herbs & Seasoning
- 1 Small Sweet Onion (cut into quarters)
- 10 Basil Leaves
- 10 Mint Leaves
- ¼ cup Kamouneh Spice Blend (Kibbeh Seasoning)
To Serve
- Olive Oil (for drizzling)
- Pita Bread
Instructions
- Soak the Bulgur: Place 1 cup of bulgur wheat in a small bowl and add 1 cup of water. Let it soak for 15 minutes until the water is fully absorbed. Fluff the bulgur gently with a fork and set it aside.
- Grind the Meat: Add the cubed lean beef, quartered red pepper, and salt into a food processor. Blend for 2-5 minutes until the meat is finely ground with a smooth consistency.
- Chill the Meat: Remove the ground meat from the food processor and place it into a covered bowl. Refrigerate it while you prepare the remaining ingredients.
- Prepare Herb Mixture: Into the food processor, add the soaked bulgur, quartered sweet onion, basil leaves, mint leaves, and kamouneh spice blend. Process everything until well combined into a cohesive mixture.
- Combine Meat and Bulgur Mixtures: Take the ground meat out of the fridge and add the bulgur-herb mixture to it. Knead the two together thoroughly by hand for about 5 minutes until the mixture is evenly combined and smooth.
- Shape and Decorate: Press the kibbeh nayeh thinly and evenly onto a serving dish. Use your fingers or the back of a spoon to create attractive decorative patterns on the surface.
- Serve: Drizzle the top with olive oil and serve immediately with warm pita bread. Enjoy the fresh, vibrant flavors of this classic Lebanese raw kibbeh.
Notes
- Use the freshest, highest quality lean beef available, as this dish is served raw.
- If red bulgur is unavailable, any fine bulgur wheat will work.
- Ensure all fat is trimmed from the meat to keep the texture smooth.
- Chilling the meat after grinding helps maintain freshness and eases handling.
- Kamouneh spice blend is essential for authentic flavor—substitute with a mix of allspice, cinnamon, cumin, and black pepper if unavailable.
- Consume kibbeh nayeh immediately after preparation for safety and best taste.
- Traditionally served with olive oil and fresh pita bread, but can be accompanied by fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Lebanese
