Kibbeh Nayyeh

Raw lamb pounded with bulgur and spices.

Ingredients

• 500 g Lamb
• 1 cup Fine bulgur
• 1 Onion
• ¼ cup Basil
• ¼ cup Mint
• 2 tsp Seven-spice mix
• ¼ cup Olive oil
• ½ cup Ice water
• 2 tsp Salt

Method

1. Use the freshest meat — Only same-day, very lean lamb from a trusted butcher is suitable for eating raw.
2. Soak the bulgur — Rinse the fine bulgur and squeeze it dry.
3. Pound — Work the lamb, bulgur, grated onion, spices and salt together, adding ice water gradually until smooth and cold.
4. Keep it cold — Work over ice — warmth is the enemy here.
5. Spread — Flatten onto a plate and score the surface in a pattern.
6. Kibbeh Nayyeh is ready — Pour olive oil over, top with mint and basil, and eat immediately with flatbread and onion.

More Lebanon recipes

• Hummus
• Tabbouleh
• Chicken Shawarma
• Kibbeh
• Fattoush
• Manakish Zaatar