Entree: Israel – Galilee – كبّة نية ➤ Kibbeh Nayyeh (Raw kibbeh)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

- 1 lb (454 g) very lean ground lamb or beef
- 1/2 cup (85 g) extra-fine bulgur (burghul), soaked and drained
- 1 small onion, grated (about 3 oz / 85 g)
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1.5 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) olive oil (plus extra for serving)
- 1/4 cup (15 g) fresh mint, finely chopped
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (30 g) toasted pine nuts (optional)
- Thinly sliced red onion, for garnish
- Lemon wedges, for serving

Instructions

1. Place the extra-fine bulgur in a small bowl, cover with cold water, and let sit 10 minutes until softened; drain thoroughly and squeeze out all excess water using a clean towel or fine sieve.
2. In a food processor pulse the grated onion until very fine (or grate by hand); add the drained bulgur, very-lean ground meat, salt, pepper, allspice, and cinnamon. Process in short bursts, stopping to scrape down sides, until mixture becomes smooth and pasty and the meat is very finely ground—this can take 2–4 minutes. If mixing by hand, knead vigorously in a large bowl for 5–8 minutes until cohesive and slightly sticky.
3. Transfer the meat mixture to a bowl, stir in 1 tablespoon olive oil, the chopped mint and parsley, and the toasted pine nuts if using. Taste and adjust salt/spices as needed.
4. To serve, spread the mixture on a chilled platter into a shallow layer or form into individual patties; make decorative grooves or indentations to hold olive oil. Drizzle generously with extra-virgin olive oil, scatter thinly sliced red onion and a few whole mint leaves on top, and serve immediately with lemon wedges and warm pita.
5. Note: Use only very fresh, high-quality meat from a trusted source when serving raw; keep chilled and consume the same day.