Spicy Lebanese Kibbeh Nayyeh with Aromatic Spices

Name: Spicy Lebanese Kibbeh Nayyeh with Aromatic Spices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: fresh lamb; fine bulgur; onion; ground cumin; ground allspice; cayenne pepper; salt; olive oil; fresh mint; fresh parsley; pine nuts; sumac; pita bread; assorted fresh vegetables; lemon wedges

Raw Lamb with Bulgur and Middle Eastern Flavors

Kibbeh Nayyeh is a traditional Lebanese dish of ground lamb mixed with bulgur and aromatic spices, served raw and enjoyed with pita and fresh herbs.

45 min
4
Intermediate

Ingredients

For the Kibbeh Mixture

fresh lamb

500g, trimmed and finely ground

fine bulgur

1 cup, rinsed and drained

onion

1 small, finely grated

ground cumin

1 teaspoon

ground allspice

1 teaspoon

cayenne pepper

½ teaspoon

salt

to taste

For the Toppings

olive oil

¼ cup

fresh mint

2 tablespoons, chopped

fresh parsley

2 tablespoons, chopped

pine nuts

1 tablespoon, toasted

sumac

1 teaspoon

For Serving

pita bread

assorted fresh vegetables

(radish, cucumber, tomato)

lemon wedges

Preparation

Preparing the Kibbeh Mixture

Combine ingredients

In a large bowl, combine the ground lamb, bulgur, and grated onion.

Season and mix

Add the cumin, allspice, cayenne, and salt. Mix well using your hands until fully combined.

Chill mixture

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Preparing the Toppings

Mix oil and herbs

In a small bowl, mix olive oil with fresh mint and parsley.

Toast pine nuts

Toast pine nuts in a dry skillet over medium heat until golden brown. Set aside.

Arrange serving ingredients

Gather sumac, vegetables, and lemon wedges for serving.

Cooking Process

Mixing

Thoroughly combine all ingredients with clean hands or a mixer option.

Refrigeration

Allow the mixture to chill while flavors meld, improving the depth of taste.

Serving Setup

Prepare the garnishes and accompaniments while the kibbeh chills.

Plating & Serving