Photograph of the finished Kibbeh nayyeh

Middle East · Kibbeh thịt cừu tươi giã Nayyeh

Kibbeh nayyeh

40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Bulgur wheat Bulgur wheat 7.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Mint leaves Mint leaves 0.8 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Pita bread Pita bread 4
  • Photograph of Chilli Chilli 4

Method

  1. 1 This dish uses fresh lamb that hasn't been heated, so it's only made with meat slaughtered on the same day from a reliable source and kept chilled below 4 degrees Celsius throughout the process.
  2. 2 Remove all tendons and fat, then pound the meat in a stone mortar with small ice cubes to keep it cold.
  3. 3 Soak the finely ground bulgur for 20 minutes, squeeze out the excess water, then pound it together with the meat, onion, and baharat for 12 minutes until a smooth, velvety paste is formed.
  4. 4 Season with salt and chopped chili peppers, spread the meat block on a cold plate, and press it down with your finger.
  5. 5 Drizzle with olive oil, arrange mint leaves and sliced onions, and serve immediately with pita bread — discard after 30 minutes.
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