Entree: Lebanon – Bekaa Valley – كبة نية ➤ Kibbeh Nayyeh (Raw seasoned lamb and fine bulgur tartare served with herbs and olive oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

- 1 lb (454 g) very fresh lean lamb, finely ground (preferably sirloin)
- 1/3 cup (60 g) fine bulgur (soaked and squeezed dry)
- 1 small onion, very finely minced, about 2 oz (60 g)
- 2 green onions (scallions), finely sliced, approx. 1.0 oz (30 g)
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1/4 cup (15 g) fresh mint, finely chopped
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) lemon juice (optional, for brightening)
- 1 tsp (6 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) Aleppo pepper or mild red pepper flakes (adjust to taste)
- 2 tbsp (30 ml) cold water or crushed ice (to adjust texture)
- Fresh mint sprigs and pita or flatbread for serving

Instructions

1. Place the fine bulgur in a small bowl and cover with cold water for 10 minutes; drain well and squeeze out any excess water in a clean towel or fine sieve.
2. In a food processor, combine the ground lamb, minced onion, soaked bulgur, 2 tablespoons olive oil, lemon juice if using, salt, pepper, allspice, cinnamon, and Aleppo pepper. Pulse briefly in short bursts until mixture becomes a smooth, paste-like consistency without overheating; scrape down sides as needed. Add cold water or crushed ice if mix seems too stiff and pulse once to incorporate.
3. Transfer the meat mixture to a bowl and fold in the chopped parsley, mint, and sliced green onions until evenly distributed. Taste and adjust salt and pepper carefully.
4. Arrange the kibbeh nayeh on a chilled platter, drizzle generously with extra-virgin olive oil, garnish with fresh mint sprigs, and serve immediately with warm pita, raw onion slices, and radishes. Refrigerate leftovers only briefly and consume the same day.