Lebanese raw kibbeh is a quintessential Lebanese dish made with raw meat, onion, soaked bulgar wheat, and spices. It's served with a drizzle of olive oil.
Raw meat is not safe for everyone. Some tips when preparing kibbeh nayeh are: buy fresh meat from a butcher you trust, grind the meat on clean blades to avoid cross-contamination, or grind the meat at home.
Soak the fine bulgar wheat in water for 40 minutes to 1 hour. Drain the bulgar wheat. It should be soft.
Split the meat into three batches. Ground the first two in a food processor and place them in a large bowl.
Put the third batch of raw meat in the food processor along with the raw onion and spices and process. Add this onion mixture to the rest of the ground meat.
Mix the meat and softened bulgar wheat in a large bowl with your hands for about 5 to 7 minutes.
Once everything is combined, shape the mixture into a large ball. Move it to the serving dish and start patting it down until it covers the entire serving plate. Use a fork to make indentations.
Serve with a drizzle of olive oil on top.