Kibbeh Nayeh (Raw Kibbeh) from Lebanon
Kibbeh Nayeh is a Lebanese dish made with raw beef and served with pitas on special occasions. It’s a simple, traditional dish to make that is absolutely delicious!
Servings 6
Calories 206kcal
Equipment
- Food Processor
- Large Bowl
- Serving Platter
Ingredients
- 1 cup Bulgur Wheat it was recommended that I use Red Bulgur Wheat but any kind will do
- 1 cup water
- 1 lb lean beef cubed. My butcher gave me top round. Make sure there is no fat on the meat at all.
- 1 small red pepper cut into quarters
- 1 ½ tsp salt
- 1 Small Sweet Onion cut into quarters
- 10 Basil Leaves
- 10 Mint Leaves
- ¼ cup Kamouneh Spice Blend Kibbeh Seasoning
Instructions
- Place 1 cup Bulgur Wheat in a small bowl and add 1 cup water. Allow it to soak for 15 minutes until all of the water is absorbed. Fluff this with a fork and set aside.
- Place 1 lb cubed meat in a food processor along with 1 small red pepper and 1 ½ tsp salt. Blend the meat in the food processor for about 2-5 minutes (depending on your food processor), until the meat is broken down all of the way.
- Remove the meat from the food processor and place in a covered bowl in the fridge.
- Add the soaked bulgur wheat, 1 small sweet onion, 10 basil leaves, 10 mint leaves, and ¼ cup spice blend into the food processor. Blend until combined.
- Remove the meat mixture from the fridge and add the bulgur mixture to it. Knead the two mixtures together until they are evenly combined and smooth. This should take about 5 minutes.
- Press the Kibbeh Nayeh thinly onto a serving dish and use your fingers or a spoon to press a nice decoration into the top.
- Drizzle the top with olive oil and serve with pita bread. Enjoy!
Notes
Thank you to Layla Ghazaleh from Lebanon for teaching me how to make this recipe!
Recipe Copyright The Foreign Fork. For educational or personal use only.
- Bulgur Wheat: Bulgar wheat is cracked wheat. I was told to use Red Bulgur Wheat but any kind will do. Fine bulgur wheat will give a better, more delicate texture to the dish. Make sure you use Bulgur #1, which is the finest grain of bulgur!
- Water: You will need to soak your bulgur wheat before using so that is the right texture for mixing with the meat!
- 100% Lean Beef: This dish is traditionally made with beef, lamb or veal. You should only use meat purchased directly from a butcher, and make sure you trust your butcher to give you safely preserved meat. My butcher gave me top round beef. Make sure there is no fat on the meat at all.
- Red Pepper: This is optional. Some people add red pepper, which is an especially beautiful addition for color. If you would prefer to omit the red pepper, you certainly can!
- Sweet Onion: I’ve also seen Kibbeh made with white onion. Feel free to substitute that if you prefer!
- Herbs: Fresh Mint & Basil Leaves.
- Kamouneh Spice Blend (Kibbeh Seasoning): You can find this at a local Middle Eastern Grocery store or make your own using this recipe
- The oil on top of the dish adds a very authentic flavor. Don’t skip this step!
- The easiest way to decorate your Kibbe is to drag your fork tines across the top of it in a grid pattern!
- I enjoy eating my Kibbeh by opening up a pocket of pita and filling the pita with Kibbeh Nayeh, then adding a slice of onion and a drizzle of olive oil. INCREDIBLE!
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 23g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 643mg | Potassium: 460mg | Fiber: 5g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 3mg