Velvet, spice-kissed Lebanese classic of raw lamb and bulgur served silky-smooth with mint and olive oil.
Kibbeh Nayyeh (Lebanese Raw Lamb Kibbeh)
Ingredients:
– 500 g lean ground lamb
– 1 cup fine bulgur, rinsed and soaked 15–20 minutes
– 1 small onion, finely minced
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground allspice
– pinch of cinnamon (optional)
– 2 tablespoons olive oil (plus extra for serving)
– fresh mint leaves (to garnish)
– lemon juice (optional, 1–2 teaspoons)
– pita bread (for serving)
Instructions:
– Soak the fine bulgur in cold water for 15–20 minutes until softened, then drain well and squeeze out excess moisture.
– Grind the lamb with the soaked bulgur and the finely minced onion in a food processor or grinder until a smooth, cohesive paste forms.
– Transfer the paste to a bowl and knead briefly to ensure an even texture.
– Season with salt, black pepper, ground allspice, and a pinch of cinnamon if using; mix thoroughly.
– Taste and adjust seasoning, adding a little lemon juice if you like a brighter finish.
– Spread the mixture on a shallow serving platter, pressing it into an even layer about 1/2 inch thick.
– Score the surface into diamond or rectangular portions to make serving easier.
– Garnish with fresh mint leaves and drizzle with olive oil right before serving.
– Offer with warm pita bread and thinly sliced onions on the side, if desired.
– Enjoy with friends and family.
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Dining and Cooking