Kibbeh Nayyeh
Kibbeh nayyeh relies entirely on the absolute freshness of the meat and the precision of the grind. You are essentially creating a fine-textured emulsion of raw, lean lamb and bulgur that is bound together by the friction of your hands and the aromatics of onion, spices, and fresh herbs.
- Difficulty
- Advanced
- Total time
- 45 min
- Hands-on
- 45 min
- Serves
- 4
Ingredients
- 1 lb extra-lean leg of lamb, chilled
- 1/2 cup fine bulgur wheat
- 1 medium yellow onion, grated
- 1 tsp baharat spice blend
- 1/2 tsp dried marjoram
- to taste salt
- 1/4 cup extra virgin olive oil
- to serve fresh mint leaves and green onions
Step by step
Prepare the bulgur
Rinse the bulgur in cold water, drain it completely, and let it sit for ten minutes to hydrate slightly.
Mince the meat
Using a very sharp knife, hand-mince the lamb into a fine paste. Do not use a mechanical grinder, as it bruises the meat fibers and creates an oily texture.
Combine the aromatics
In a bowl, combine the grated onion, spices, and salt. Use the mortar and pestle to crush them into a wet paste.
Integrate
Add the meat and bulgur to the bowl. Knead with your hands, adding a splash of ice water if the mixture feels too tacky, until the texture is uniform and spreadable.
Serve
Spread the mixture onto a shallow plate, drizzle generously with olive oil, and score the surface with your thumb or a knife.
Questions people ask
Can I use beef instead of lamb?
You can, provided it is an extremely lean cut like top round, but lamb is the standard for the depth of flavor required here.
How do I know the bulgur is ready?
It should be soft enough to lose its crunch but firm enough to provide structure to the meat paste.
Tips
- Keep the meat in the refrigerator until the very second you are ready to mince.
- If the lamb starts to warm, stop, put the bowl in the freezer for five minutes, and continue.
- Use your cleanest, coldest hands for the final knead to keep the fat from rendering.