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Kibbeh Nayyeh

Name: Kibbeh Nayyeh
Prep time: PT45 minutes
Cook time: PT0 minutes
Total time: PT45 minutes
Yield: 6
Cuisine: Lebanon
Ingredients: 500 g Very fresh, high-quality lamb loin or leg; 150 g Fine bulgur wheat (burghul #1); 1 medium Yellow onion; 1 tsp Lebanese seven spice blend (adjust to taste); 1 tsp Salt (or to taste); 0.5 tsp Freshly ground black pepper (or to taste); for serving undefined Extra virgin olive oil; for serving undefined Fresh mint leaves; for serving undefined Pita bread (warmed, optional)

Kibbeh Nayyeh is a traditional Lebanese dish of finely ground raw lamb mixed with fine bulgur wheat, onions, and aromatic spices. It's a delicate and flavorful appetizer, best enjoyed fresh with a drizzle of olive oil and fresh mint leaves.

準備時間45 minutes

調理時間0 minutes

合計時間45 minutes

分量6

難易度Medium

2件の編集· Feb 8

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Kibbeh Nayyeh - Lebanon traditional dish

🧂 材料

500 g Very fresh, high-quality lamb loin or leg
150 g Fine bulgur wheat (burghul #1)
1 medium Yellow onion
1 tsp Lebanese seven spice blend(adjust to taste)
1 tsp Salt(or to taste)
0.5 tsp Freshly ground black pepper(or to taste)
for serving Extra virgin olive oil
for serving Fresh mint leaves
for serving Pita bread(warmed, optional)

👨‍🍳 作り方

1
Prepare the bulgur: Place the fine bulgur in a medium bowl and cover with cool water. Let it soak for about 10-15 minutes, or until it has softened but still retains a slight chew. Drain the bulgur thoroughly in a fine-mesh sieve, pressing firmly with the back of a spoon to remove as much water as possible. Set aside.
⏱️ 15 minutes
2
Process the lamb: Ensure your lamb is extremely fresh and has been kept very cold. If using a meat grinder, grind the lamb twice through the finest plate to achieve a very smooth, paste-like consistency. Alternatively, if using a food processor, pulse the lamb in batches until it reaches a fine, smooth texture, being careful not to over-process into a mush. Transfer the ground lamb to a chilled bowl.
⏱️ 10 minutes
3
Combine ingredients: Add the squeezed bulgur, chopped onion, seven spice, salt, and black pepper to the bowl with the ground lamb. Using very clean, cold hands (or a food processor for a smoother result), mix and process the ingredients until thoroughly combined and the mixture is homogenous. The texture should be smooth and slightly sticky.
⏱️ 10 minutes
4
Shape and serve: Transfer the kibbeh mixture to a serving platter. Smooth the top with a spatula or your hands. Create a decorative pattern on the surface if desired. Drizzle generously with extra virgin olive oil and garnish with fresh mint leaves. Serve immediately with warm pita bread on the side.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The absolute freshness and quality of the lamb are paramount for Kibbeh Nayyeh. Source it from a trusted butcher.
✓Keep all ingredients, especially the lamb and your equipment (meat grinder/food processor, bowls, hands), as cold as possible throughout the preparation process to ensure food safety and the best texture.
✓Kibbeh Nayyeh is best consumed immediately after preparation. Do not store it for later consumption.
✓For a smoother texture, you can process the bulgur, onion, and spices with the lamb in a food processor, but do so in small batches to avoid warming the mixture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of ground cinnamon or cumin for a different spice profile.
Incorporate finely chopped fresh parsley or chives along with the mint for added herb flavor.
Some variations include a small amount of finely minced garlic.