Kibbeh Nayeh

Ingredients

Instructions

1. 1

   Rinse the extra-fine bulgur quickly under cold water, drain well, then soak it in the ice-cold water for 10 minutes until softened but not mushy. Meanwhile, keep the lamb refrigerated; for kibbeh nayeh, the meat must stay very cold for the best texture and food safety.

2. 2

   While the bulgur soaks, toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Transfer immediately to a plate so they do not keep browning.

3. 3

   Squeeze the soaked bulgur gently to remove any excess water. In a chilled bowl, combine the bulgur, grated onion, chopped mint, ground cinnamon, ground allspice, fine sea salt, and white pepper. Mix well so the seasonings are evenly distributed before adding the meat.

4. 4

   Add the very finely ground cold lamb and knead firmly with clean hands for 3-5 minutes, pressing and folding until the mixture becomes smooth, cohesive, and slightly paste-like. If the mixture feels too firm, wet your hands with a few drops of cold water; if it looks coarse, keep kneading until it turns silky.

5. 5

   Spread the kibbeh nayeh onto a chilled serving plate in an even oval or shallow mound, creating ridges with the back of a spoon. Drizzle with the extra virgin olive oil, scatter over the toasted pine nuts, and garnish with the fresh mint leaves. Serve immediately while cold.

Nutrition per serving

Notes

• •Use only the freshest lamb from a trusted butcher, ideally ground to order from a lean whole cut rather than pre-packed mince.
• •Extra-fine bulgur is essential here; coarse bulgur will stay gritty and disrupt the traditional smooth texture.
• •Traditionally served with lettuce leaves, radishes, spring onions, and warm pita, though these are optional accompaniments and not included in the nutrition estimate.
• •Chilling the plate and bowl helps keep the mixture cold and improves the final texture.

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