Entree: Palestine – Southern Culinary Region – كبة نيّة ➤ Kibbeh Nayyeh (Levantine raw minced lamb and fine bulgur tartare served with olive oil and herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) very fresh lean lamb, finely minced or passed through a meat grinder twice
- 1/2 cup (90 g) very fine bulgur (fine burghul), soaked and well drained
- 1 small onion (approx. 3 oz / 85 g), finely grated and squeezed dry
- 1 1/2 tsp (8 g) fine sea salt
- 1/2 tsp (2 g) ground allspice
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cinnamon, optional
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for serving
- 1–2 tbsp (15–30 ml) ice water, as needed to achieve a paste-like texture
- 1/4 cup (10 g) fresh mint leaves, finely chopped
- 2 green onions (approx. 30 g), thinly sliced
- Sumac for sprinkling, optional
- Pita or flatbread, for serving

Instructions

1. Place the very fine bulgur in a small bowl and cover with cold water to barely submerge. Let soak 10–15 minutes until softened, then drain thoroughly and squeeze out all moisture in a clean cloth or paper towels.
2. In a large bowl combine the drained bulgur, grated onion (squeezed dry), salt, allspice, black pepper, and cinnamon if using. Mix to distribute the spices.
3. Add the very finely minced lamb to the bulgur-spice mixture. Using clean hands or a food processor in short pulses, mix until the mixture becomes a smooth, cohesive paste. If using a food processor, work in small batches and avoid warming the meat; pulse briefly and return to a chilled bowl. Add 1–2 tbsp ice water only if needed to help bind.
4. Taste a tiny pinch (optional) for seasoning—if you choose to taste raw meat, ensure it is extremely fresh and handled safely—adjust salt and spices as needed.
5. To serve, spread the kibbeh nayyeh in a shallow platter to a uniform thickness, smoothing the top with the back of a spoon. Drizzle generously with extra-virgin olive oil, scatter chopped mint and sliced green onions, and dust with sumac if desired.
6. Keep chilled until served, and present immediately with fresh pita or flatbread. Consume the same day and refrigerate any leftovers promptly.