Kibbeh Nayeh Recipe Video
Kibbe nayyeh or raw kibbeh (also kibbee, kubba, Arabic كبة نية or كبة نيئة) is a common Levantine mezze. It consists of minced raw lamb or beef meat mixed with fine bulgur and spices. Kebbeh Nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Lebanese Bread is used to eat it. Sometimes a sauce of garlic, olive oil and lemon juice is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish. Many recipes call for Kibbe Nayyeh as the "shell" for cooked Kibbe as well.
Summary
Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
Ingredients
Lean ground chuck - 1 pound (run 3 times through grinder)
Bulgar #1 - 1/2 cup
Fesh basil - 5 leaves
Parsley - 2 tablespoons, chopped
Red bell pepper - 1/2, frozen
Walnuts - 1/4 cup, toasted
White onion - 1/2
Red pepper flakes - 1 teaspoon
Dried mint - 1/2 teaspoon
Kibbeh spice - 1 tablespoon + 1 teaspoon
Paprika - 1 tablespoon
Salt - 1 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil
Cherry tomatoes (for garnish)
Directions
GETTING READY
1. Make sure the meat and bulgur are cold.
MAKING
2. In a food processor, add the red bell pepper, onions, basil, parsley, salt, black pepper, red pepper flakes, dried mint, paprika, Kibbeh seasoning and 1/2 of the bulgur, blend until like a dough, then add the rest of the bulgur and blend for another 10 seconds.
3. Next add the meat in 2 parts, blending for 10-15 seconds each time.
4. Lastly add the toasted walnuts and blend for another 15 seconds.
SERVING
5. Spread the kibbeh in a plate and decorate with the cherry tomatoes, walnut and olives.
6. Drizzle heavily with olive oil.
7. Serve with fresh vegetables and pita bread.
8. Store in refrigerator but best to eat the same day.
1. Make sure the meat and bulgur are cold.
MAKING
2. In a food processor, add the red bell pepper, onions, basil, parsley, salt, black pepper, red pepper flakes, dried mint, paprika, Kibbeh seasoning and 1/2 of the bulgur, blend until like a dough, then add the rest of the bulgur and blend for another 10 seconds.
3. Next add the meat in 2 parts, blending for 10-15 seconds each time.
4. Lastly add the toasted walnuts and blend for another 15 seconds.
SERVING
5. Spread the kibbeh in a plate and decorate with the cherry tomatoes, walnut and olives.
6. Drizzle heavily with olive oil.
7. Serve with fresh vegetables and pita bread.
8. Store in refrigerator but best to eat the same day.
Editors Review
If you like steak tartare, you will love this dish. The Lebanese version of the classic raw steak tartare, this dish is meant for the hardcore carnivores! Don't be afraid to try this dish, it's really delicious and a traditional favorite in Lebanese cuisine.Chef
