Lebanese Raw Kibbeh Recipe – Make Kibbeh Nayyeh at Home
Learn How to Make Raw Kibbeh Like a Pro. This recipe is an Authentic and Traditional Version of the Lebanese Kibbe Nayyeh, spicy meat pate.
Ingredients
Kibbeh Nayyeh Ingredients
- 2 lb goat meat lean, or lamb, or beef
- 1 cup bulgur fine
- 2 white onions small
- 1/2 bell pepper optional
- 2/3 cup mint leaves
- 1 teaspoon Marjoram dried or green
- 1 teaspoon Lebanese 7 spices
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil for serving
Optional Sides
- 4 loafs pita bread
Instructions
Freezing The Meat
- Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
- Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
Preparing the Kibbeh Nayyeh
- Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
- Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it’s not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
- To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
- Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
Serving the Kibbeh Nayyeh
- Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
- Drizzle extra virgin olive oil and fresh mint leaves on top.
- Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...
Notes
- Kibbe Nayyeh needs to be served cold, so you need to keep the dish in the fridge until serving time.
- Serve with optional sides including: mint, radish, green peppers, green chili peppers, hot peppers, green onions, white onions etc.
- Kibbe Nayyeh can be eaten with a fork or wrapped in pita bread.
Nutrition Facts
Lebanese Raw Kibbeh Recipe – Make Kibbeh Nayyeh at Home
Amount per Serving
Calories
396
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Sodium
607
mg
26
%
Potassium
312
mg
9
%
Carbohydrates
35
g
12
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
940
IU
19
%
Vitamin C
25
mg
30
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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