Entree: Lebanon – Northern Lebanon – كبة نية ➤ Kibbeh Nayyeh (Raw spiced ground lamb and bulgur tartare)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
0 min
Additional
40 min
Total
40 min
Ingredients
- 1 lb (454 g) very lean ground lamb
- 1/3 cup (60 g) fine bulgur (burghul)
- 1 small yellow onion, very finely minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for serving
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (2.5 g) ground allspice
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh mint, finely chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (14 g) toasted pine nuts (optional)
- 1–2 tbsp (15–30 ml) ice water, as needed to bind
- 1/2 tsp (1 g) sumac for garnish (optional)
- Thinly sliced green onions for garnish
Instructions
1. Place the fine bulgur in a small bowl and cover with cold water; soak 10 minutes until softened, then squeeze out all excess water in a clean towel and fluff.
2. In a food processor, pulse the minced onion with the olive oil and lemon juice until very fine, about 20–30 seconds; scrape down the bowl.
3. Add the ground lamb, soaked bulgur, salt, allspice, cinnamon, and black pepper to the processor. Pulse and then process on low, scraping down frequently, until the mixture becomes a smooth, cohesive paste, about 2–4 minutes. Add 1 tbsp (15 ml) ice water if needed to achieve a silky texture.
4. Transfer the mixture to a bowl and knead in the chopped mint, parsley, and toasted pine nuts by hand a few times to distribute evenly. Taste by a small sample only if you are confident in meat quality; otherwise proceed without tasting.
5. Shape the kibbeh into a shallow oval platter or individual mounds, smoothing the surface with wet hands. Drizzle with 2 tbsp (30 ml) extra-virgin olive oil and sprinkle sumac and sliced green onions on top.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold with warm flatbread, extra olive oil, and fresh herbs.
