Meat
Kibbeh Nayyeh - Raw Lamb Patty
Authentic Lebanese kibbeh nayyeh - a raw lamb patty with bulgur and spices. A traditional gourmet dish.
⏱ 1 hr🍽 4 servings 🌍 Middle Eastern👩🍳 Afoona🧩 2 parts
👨🍳 Method
For the Meatball mix
- 1
Soak the bulgur 15 minutes in cold water, drain and squeeze well.
⚙ SoakingBowl
- 2
Mix the meat with the bulgur, onion, cumin, baharat, nutmeg, salt and black pepper until evenly combined.
- 3
Knead the mixture 5–7 minutes, until smooth and sticky.
To assemble
- 4
Place the mixture on a flat serving plate and flatten into a disk.
- 5
Press your fist into the top of the kubbeh to make diagonal dents.
- 6
Pour the olive oil over the top, squeeze the lemon over it and sprinkle with the mint.
- 7
Serve immediately with fresh pita and sprigs of greens.
💡Raw meat: buy very fresh meat, ground the same day, keep the mixture chilled and serve right after making it.
483calories
22 gprotein
24 gcarbs
31 gfat
● protein 19%● carbs 21%● fat 60%
Per serving (189 g), of 4 servings
For the Meatball mix · To assemble ·
