Entree: Lebanon – Bekaa Valley – كبة نية ➤ Kibbeh Nayyeh (Raw seasoned lamb and fine bulgur tartare served with herbs and olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

- 1 lb (454 g) very fresh lean lamb, finely ground (preferably sirloin)
- 1/3 cup (60 g) fine bulgur (soaked and squeezed dry)
- 1 small onion, very finely minced, about 2 oz (60 g)
- 2 green onions (scallions), finely sliced, approx. 1.0 oz (30 g)
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1/4 cup (15 g) fresh mint, finely chopped
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) lemon juice (optional, for brightening)
- 1 tsp (6 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) Aleppo pepper or mild red pepper flakes (adjust to taste)
- 2 tbsp (30 ml) cold water or crushed ice (to adjust texture)
- Fresh mint sprigs and pita or flatbread for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the fine bulgur in a small bowl and cover with cold water for 10 minutes; drain well and squeeze out any excess water in a clean towel or fine sieve.
2. In a food processor, combine the ground lamb, minced onion, soaked bulgur, 2 tablespoons (30 ml) olive oil, lemon juice if using, salt, pepper, allspice, cinnamon, and Aleppo pepper. Pulse briefly in short bursts until mixture becomes a smooth, paste-like consistency without overheating; scrape down sides as needed. Add cold water or crushed ice if mix seems too stiff and pulse once to incorporate.
3. Transfer the meat mixture to a bowl and fold in the chopped parsley, mint, and sliced green onions until evenly distributed. Taste and adjust salt and pepper carefully.
4. Arrange the kibbeh nayeh on a chilled platter, drizzle generously with extra-virgin olive oil, garnish with fresh mint sprigs, and serve immediately with warm pita, raw onion slices, and radishes. Refrigerate leftovers only briefly and consume the same day.

1. Place the fine bulgur in a small bowl and cover with cold water for 10 minutes; drain well and squeeze out any excess water in a clean towel or fine sieve.
2. In a food processor, combine the ground lamb, minced onion, soaked bulgur, 2 tablespoons olive oil, lemon juice if using, salt, pepper, allspice, cinnamon, and Aleppo pepper. Pulse briefly in short bursts until mixture becomes a smooth, paste-like consistency without overheating; scrape down sides as needed. Add cold water or crushed ice if mix seems too stiff and pulse once to incorporate.
3. Transfer the meat mixture to a bowl and fold in the chopped parsley, mint, and sliced green onions until evenly distributed. Taste and adjust salt and pepper carefully.
4. Arrange the kibbeh nayeh on a chilled platter, drizzle generously with extra-virgin olive oil, garnish with fresh mint sprigs, and serve immediately with warm pita, raw onion slices, and radishes. Refrigerate leftovers only briefly and consume the same day.