Levantine cuisine · Salads & Mezze

Kibbeh Nayeh

Very lean raw lamb worked with fine bulgur and spices into a silky paste, finished with olive oil and mint.

Ingredients · for 4 servings

• 400 g very lean lamb (leg, bought fresh the same day)
• 150 g fine bulgur
• 1 onion
• 1 tsp allspice
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 bunch mint
• 100 ml ice water
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Buy the lamb fresh the same day, trim off all sinew and remaining fat, and keep it fully chilled on ice until ready to use — with raw meat, freshness is everything.
2. Soak the bulgur in cold water for 10 min, then wring it out firmly in a cloth until just moist.
3. Quarter the onion and blend it with the allspice, cumin, cinnamon, salt, and pepper into a fine paste.
4. Process the meat with the onion paste and bulgur in a meat grinder or food processor in short bursts into a very smooth mass, adding the ice water spoon by spoon.
5. Beat and knead the mixture with wet hands for 3–4 min until it turns silky and clings to the palm, then chill for 15 min.
6. Spread it flat on a plate, draw a ridged pattern with the back of a spoon, drizzle generously with olive oil, top with mint leaves, and serve immediately with flatbread.