Entree: Lebanon – Mount Lebanon – كبة نية ➤ kibbeh nayyeh (Lebanese raw spiced lamb and bulgur tartare served with olive oil and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (454 g) very lean ground lamb
- 1/3 cup (60 g) fine bulgur (soaked and drained)
- 1 small onion, grated, approx. 4 oz (115 g)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
- 1/4 cup (10 g) fresh mint leaves, finely chopped
- 4 green onions (scallions), thinly sliced, approx. 3 oz (85 g)
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (1 g) ground allspice
- 1/8 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1-2 tbsp (15-30 ml) ice water, as needed to adjust texture
- Pita or flatbread for serving (optional)

Instructions

1. Rinse the fine bulgur and soak in cold water for 10 minutes, then drain thoroughly and squeeze out excess moisture using a clean towel or fine sieve.
2. Place the cold ground lamb in a chilled bowl. Add the drained bulgur, grated onion, chopped mint, sliced green onions, olive oil, lemon juice, salt, allspice, cinnamon, and black pepper.
3. Using your hands, mix and knead the mixture vigorously for 3–5 minutes until it becomes cohesive and slightly tacky; add 1–2 tbsp (15–30 ml) ice water if needed to achieve a smooth, paste-like texture.
4. Taste a tiny pinch for seasoning (ensure hygiene when tasting raw meat) and adjust salt and lemon if necessary.
5. Transfer to a serving platter, spread into a flat round or form small patties or quenelles; drizzle generously with extra-virgin olive oil and garnish with additional mint and sliced green onions.
6. Serve immediately chilled with fresh pita or flatbread. Use very fresh, well-chilled meat from a trusted source and consume promptly.