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Kibbeh Nayeh
Lebanon
The luxury dish of Lebanon. Only the finest lean lamb is used. Served as a mark of hospitality to honoured guests.
Lebanese raw kibbeh — the finest cuts of lamb blended with fine bulgur and spices into a smooth paste, served raw with olive oil and mint. Lebanon's most ceremonial dish.
Prep
20 mins
Cook
0 mins
Difficulty
Medium
Calories
400 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
400gvery lean lamb, completely fat-free
150gfine bulgur, soaked and squeezed dry
1onion, finely grated
1 tspallspice
1 tspcinnamon
0.5 tspcumin
mint, olive oil and spring onionto serve
Method
1
Chill all equipment. Blend lamb to a very smooth paste.
2
Mix with bulgur, onion and spices. Knead until completely smooth.
3
Spread on a plate. Make indentations with fingers.
4
Drizzle olive oil. Garnish with mint.
Chef's Tip
Work quickly and keep everything cold — kibbeh nayeh must be served immediately.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.