Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)
Kibbeh nayeh is a delicious Lebanese ground raw meat dish. If you've never tried to make raw kibbeh, this recipe is easy.
Servings: 12
Ingredients
- 2.2 lbs raw meat (I used lamb, you can use veal or beef)
- 20 ounces fine bulgur wheat (dry weight prior to getting soaked)
- 1 medium onion chopped into quarters
- 1 teaspoon allspice
- 1 teaspoon Lebanese 7 spices
- ½ teaspoon white pepper
- ½ teaspoon ground nutmeg
- 1 tablespoon salt
- olive oil to drizzle
- water keep a bowl on hand to help you form the kibbeh dough
Instructions
- Soak the bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
- Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat.
- Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again.
- 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 dish. Use a fork to make lines across the kibbeh nayeh.
- Drizzle with olive oil. Decorate with greens and/or mint. Serve & enjoy.
Video
Notes
- Serve cold.
- Due to the nature of raw meat, this recipe should be eaten the same day it's made.
- Make sure to get the ground meat from a source that's appropriate for raw consumption. There are inherent health risks when consuming raw meat, so it's not recommended for pregnant women.
Nutrition
Serving: 1/12 dish | Calories: 331kcal | Carbohydrates: 36g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 55mg | Fiber: 0g | Sugar: 0g