- Yield: 2
- Prep Time: 30 minutes
- Serving: 2 portions
Lebanese Kibbeh Nayyeh (Raw Kibbeh)
I love the flavours of Kibbeh Nayyeh, though I haven’t eaten it myself in over twenty years. I make it for my family, and it is one of the most popular Lebanese dishes - found on most restaurant menus.
Kibbeh Nayyeh consists of raw ground beef or lamb mixed with Lebanese spices (allspice, cumin, and maybe cinnamon, with salt and pepper), minced onion, and fine dark burghul. It’s commonly served with a drizzle of olive oil, topped with mint and onions, and scooped up with pita bread. It can also be shaped into large deep-fried croquettes filled with cooked meat, onions, pine nuts and spice blends. Another popular method is baking the kibbeh, layered in a baking dish with a meat filling in the centre (Kibbeh Bi-Saneyah). All these are delicious and sure crowd pleasers.
- This recipe makes enough for 2 people and is easily doubled.
- Middle Eastern butchers will know the type and texture of meat needed for kibbeh. If it isn’t familiar to your butcher, ask for fresh (not frozen) beef or lamb minced meat with absolutely no fat, and ground 2 – 3 times. To prepare the meat at home, trim all fat, cut into squares, lightly season with salt and pepper and freeze for 15 – 20 minutes. Grind the meat once on the fine (small) holes on a meat grinder, or twice on the large holes.
- Kibbeh Nayyeh needs to be served cold, made fresh right before serving.
Ingredients
- 1 lb of X-lean beef (no fat, fresh from butcher)
- 1 cup of fine # 1 Burghul (dark cracked wheat)
- 1 small white onion, pureed
- 1 teaspoon Marjoram (Mardakoush)
- 1 teaspoon of all spice
- ½ teaspoon cumin
- ½ teaspoon of Cayenne pepper
- 1 teaspoon of salt
- ¼ teaspoon of ground cinnamon
- High quality olive oil-drizzle on top
Instructions
- Use a large bowl. Rinse the burghul with cold water and drain. Add ¾ cup of water to the bowl and let it soak for 10 minutes, or until the burghul is softened. Add marjoram, allspice, cumin, cayenne pepper, salt and ground cinnamon. Knead for 2 – 3 minutes, to break the burghul and soften more.
- Dip your hands in the cold water as you knead, being careful not to add too much water to the kibbeh or it will become mushy. Taste and adjust seasoning as desired.
- To serve, press and shape kibbeh on a platter, add fresh mint for garnish, and shape with the tip of a spoon to decorate. Drizzle olive oil over it generously. Optional sides are: Mint, radish, green peppers, green or red chili peppers, green onions, white onions, and pickled vegetables.
- Dip hands in cold water as you knead, 1-2 tablespoons of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Adjust salt and pepper seasoning to desired taste.
- To serve, press and shape kibbeh on an oval platter adding fresh mint for garnish and decorate using the tip of a spoon. Add tons of high quality olive oil on it. Serve with optional sides including: mint, radish, green peppers, green or red chilli peppers, green onions, white onions and any selection of pickled vegetables.
