Kibbeh Nayyeh (Raw Kibbeh)

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Authorbaidoone
RatingDifficultyBeginner

Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة‎) is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. Sometimes a sauce of garlic or olive oil is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

 1 cup Fine Bulgar soaked in water for 30 minutes
 0.55 lb Lean goat leg meat, no fat
 1 Onion finely chopped
 4 tbsp Olive oil
 Salt to taste
 ¼ tsp Cumin
 ½ tsp Red chili powder
 1 tbsp Dry Coriander
 1 tbsp Red pepper paste
 Cold Water - as needed
Garnish
 Fresh mint
 Sweet onion
 Toasted pine nuts

1

In a bowl, mix the Burghul (cracked wheat) with the onion and red pepper paste.

2

Mix it well with your hands for a few minutes. Make sure that all ingredients are mixed. While mixing , you can wet your hands every now and then in a bowl of icy water. (Note: be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft.)

3

Add meat, salt, cumin, red pepper and coriander. Continue mixing for about five minutes until the ingredients are fully incorporated.

4

When ready, transfer the kibbeh onto a large plate and flatten until it’s no more than 3/4 inch thick, or make the Kibbe mix into balls the size of a baseball and line them up along your serving plate.

5

In order to serve kibbeh cold, keep the plate in the fridge until serving time.

6

Add a good quality olive oil on it.

7

Garnish with sweet onion, toasted pine nuts, and fresh mint.

8

You can eat Kibbeh Nayyeh with a fork or you can wrap it in pita bread. Enjoy 🙂

Ingredients

 1 cup Fine Bulgar soaked in water for 30 minutes
 0.55 lb Lean goat leg meat, no fat
 1 Onion finely chopped
 4 tbsp Olive oil
 Salt to taste
 ¼ tsp Cumin
 ½ tsp Red chili powder
 1 tbsp Dry Coriander
 1 tbsp Red pepper paste
 Cold Water - as needed
Garnish
 Fresh mint
 Sweet onion
 Toasted pine nuts

Directions

1

In a bowl, mix the Burghul (cracked wheat) with the onion and red pepper paste.

2

Mix it well with your hands for a few minutes. Make sure that all ingredients are mixed. While mixing , you can wet your hands every now and then in a bowl of icy water. (Note: be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft.)

3

Add meat, salt, cumin, red pepper and coriander. Continue mixing for about five minutes until the ingredients are fully incorporated.

4

When ready, transfer the kibbeh onto a large plate and flatten until it’s no more than 3/4 inch thick, or make the Kibbe mix into balls the size of a baseball and line them up along your serving plate.

5

In order to serve kibbeh cold, keep the plate in the fridge until serving time.

6

Add a good quality olive oil on it.

7

Garnish with sweet onion, toasted pine nuts, and fresh mint.

8

You can eat Kibbeh Nayyeh with a fork or you can wrap it in pita bread. Enjoy 🙂

Kibbeh Nayyeh (Raw Kibbeh)

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