KIBBEH NAYYEH RECIPE

 Kibbeh Nayyeh is a beloved Middle Eastern dish, particularly popular in Lebanon and Syria, known for its rich yet delicate flavor. This dish is essentially a raw meat preparation — similar in concept to steak tartare — but with the distinct addition of fine bulgur wheat, aromatic spices, and fresh herbs. Traditionally served as part of a mezze spread, it is often enjoyed with fresh pita bread, olive oil, and raw vegetables like mint leaves, green onions, and radishes. The key to perfect Kibbeh Nayyeh is using the freshest, highest-quality meat and handling it with great care to maintain both taste and safety. In traditional homes, the meat is pounded and kneaded until silky smooth, creating a texture that melts in the mouth. It is more than just food; it is a cultural expression often prepared for weddings, family gatherings, and festive holidays.

Preparation Time
20 minutes (if meat is pre-prepared and chilled)

Servings
4 to 6 people

Ingredients

• 500 g lean lamb or beef, freshly ground twice (ask the butcher to trim all fat and sinew)

• 100 g fine bulgur wheat, rinsed and soaked in cold water for 10 minutes, then drained well

• 1 small onion, very finely grated

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• A small handful of fresh mint leaves, finely chopped

• A small handful of fresh parsley, finely chopped

• Extra virgin olive oil for drizzling

• Fresh mint leaves, green onions, and radish slices for serving

• Pita bread for accompaniment

Detailed Method
Start by ensuring that your meat is extremely fresh and very cold. This is crucial for both flavor and safety. Place the meat in a large mixing bowl and use your hands to break it apart into small pieces. Sprinkle the drained bulgur over the meat, followed by the grated onion. Add the cinnamon, allspice, salt, and black pepper. Using clean hands, knead the mixture firmly, pressing and folding it repeatedly until the meat and bulgur become one smooth mass. This kneading step is important — it develops a silky texture and ensures that all the flavors blend harmoniously. If the mixture feels too dry, you can dip your hands in cold water while kneading to help it bind. Once fully mixed, taste a small bit to check seasoning, adjusting salt or spice levels if needed. Transfer the mixture to a large serving plate and press it gently into a flat, even layer. Using the side of a spoon or a small knife, score decorative patterns into the surface — this is traditional and also allows olive oil to settle into the grooves. Generously drizzle extra virgin olive oil over the top. Serve immediately, surrounded by fresh mint, green onions, radish slices, and warm pita bread. Enjoy it in small bites, wrapping it in bread or scooping with vegetables for a true Middle Eastern mezze experience.