Kibbeh Nayyeh Recipe

Kibbeh Nayyeh, also known as Lebanese raw meat Kibbeh, is one of the most widely cooked dishes enjoyed by millions of locals and thousands of tourists visiting Lebanon. It is one of Lebanon’s oldest and most iconic dishes and a staple item for family lunches, especially on weekends.

The aroma and taste of olive oil and the crunchiness of white onions further improve the delightfulness of Kibbeh Nayyeh. Making Kibbeh Nayyeh is easy without requiring you to make efforts. So, without further ado, let us give you this recipe to make and enjoy with your family. Read on!

Ingredients

• One kilogram of raw meat, such as beef, veal, or lamb
• 600 grams of refined bulgur wheat
• One medium onion – make sure you chop it into quarters
• One teaspoon of allspice
• One teaspoon of spices
• ½ teaspoon of white pepper
• ½ teaspoon of ground nutmeg
• One tablespoon of salt
• Water as needed

Instructions

1. Use water to soak the Bulgar wheat for 50 to 60 minutes
2. Make sure the Bulgar wheat is soft and tender
3. Drain the water to get the sot wheat
4. Divide or separate the meat into three batches
5. Ground the two batches into the food processor and place them in the bowl
6. Add the third batch to the food pressor with spices and onion
7. Add this mixture to the ground meat
8. Add the Bulgar wheat to the meat
9. Use your hands to knead the mixture to ensure everything goes smoothly
10. Use some cold water in the bowl to mix again
11. Make a large ball after you have combined everything
12. Move the large ball to the serving dish and pat it down
13. Cover the entire dish and use a fork to create lines across the Kibbeh
14. Use olive oil for drizzle and greens or mint for decoration
15. Serve the delicious Kibbeh Nayyeh to your family and friends