Kibbeh Nayyeh
Kibbeh Nayyeh is one of the most well-known and distinctive dishes of Middle Eastern cuisine, popular in Syria, Lebanon, and surrounding countries. This dish made from raw lamb or beef is a traditional part of festive feasts, and is often served with fresh pita bread and olive oil. The bulgur wheat and spices add a unique texture and flavor to the dish, which perfectly showcases the region's rich culinary traditions.
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Ingredients for this recipe
Servings: 4
500
g
Freshly ground lamb (or beef)
200
g
Fine bulgur wheat
1
Finely chopped onion
0.5
tsp
Ground cinnamon
1
tsp
Ground cumin
1
tsp
Hungarian Sweet Paprika (or chili powder for a spicy kick)
0.5
tsp
Ground black pepper
1
tsp
Salt
10
g
Fresh mint (chopped)
20
g
Fresh parsley (chopped)
3
tbsp
Olive oil (for serving)
50
g
Pomegranate seeds (for serving, optional)
4
Pita bread (for serving)
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Preparation Steps
1
Soak the bulgur in cold water for 10-15 minutes, or until softened. Then, squeeze out any excess water thoroughly.
2
In a large bowl, combine the ground lamb, squeezed bulgur, finely chopped onion, spices (cinnamon, cumin, paprika, pepper, and salt), chopped mint, and parsley.
3
Knead the mixture until it is smooth and evenly combined. You can use iced water during kneading to keep the meat cool.
4
Place the mixture on a large plate or platter and shape it into an even layer. Use a spoon or your hands to create decorative patterns on top.
5
Serve the Kibbeh Nayyeh drizzled with olive oil, sprinkled with pomegranate seeds (if using), with fresh pita bread, and vegetables (e.g., tomatoes, cucumbers).
