Kibbeh Nayeh (Lebanese Lamb Tartare)
Kibbeh nayeh is one of the jewels of Lebanese cuisine, a true art passed down through generations. Imagine savoring this lamb tartare perfumed with bulgur and spices, on a terrace in Beirut – it's the essence of authentic mezze. Many ask what typical Lebanese dishes are: I'd say kibbeh in all its forms (raw, fried, as balls) is a must alongside tabbouleh and fattoush. And for those seeking mezze recipes, know that this dish often steals the show because it embodies Lebanese freshness and generosity. Once you taste it, you'll be hooked!
Ingredients
- Lamb (fillet or leg, very fresh)300 g
- Fine bulgur80 g
- Onion1
- Fresh mint5 leaves
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Ground cumin1/4 teaspoon
- Extra virgin olive oil2 tablespoons
- Pita bread2 pieces
Instructions
- 1
Finely chop the lamb with a knife until it reaches a tartare texture. Place it in a bowl.
- 2
Rinse the bulgur with cold water, drain well, and add it to the meat.
- 3
Grate the onion and mint very finely, add them to the mixture along with the salt, pepper, and cumin.
- 4
Knead everything with your hands until you get a smooth, homogeneous dough. If it's too dry, add a little ice water.
- 5
Spread the kibbeh on a plate, flatten it into an even layer, drizzle with olive oil, and serve immediately with pita bread.
- 6
Garnish with fresh mint leaves and lemon wedges if desired.
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