KIBBEH RAW OR KIBBEH NAYEH

Raw kibbeh is a typical Middle Eastern preparation, made from raw lean beef or lamb, mixed with bulgur, onion, olive oil, and spices.

This dish is eaten during festivities in various Middle Eastern countries and is considered the national dish of Lebanon. Although many people also associate it with Syria. In ancient times, families used to sacrifice an animal for celebrations, and immediately consume it, this freshness guaranteed that it was safe to eat.

Today, it is very rare for a family to slaughter an animal, and most meat is bought at butchers, but the recipe is still being made. To do this, you must buy fresh lamb and prepare it the same day. Getting the best fresh meat is still the key.

What is Kibbeh Nayeh?

The term "Kibbeh Nayeh" means "Raw Kibbeh" and is used to differentiate it from the famous traditional Kibbeh, which is fried.

Kibbeh Nayeh is tartar. Considering that in gastronomic terms it is called tartar, and preparation of raw meat or fish, finely chopped and seasoned with spices.

Similar preparations exist in various regions, and although not all people like to eat raw meat, many countries have raw meat dishes in their kitchens. It has been documented that the consumption of this type of dish was considered healthy since the 16th century. At that time, without means of refrigeration, eating raw meat ensured freshness.

Secrets of the Kibbeh Nayeh

1. The selection of meat is everything in this dish. Although it seems obvious, it is necessary to highlight it. If you want the perfect kibbeh Nayeh, be sure to get very fresh, fat-free, finely chopped beef or lamb. Ideally, ask the butcher to grind this meat two or three times for the perfect kibbeh.

2. Cleaning the meat. Once you have the meat at home, it is important to be very rigorous and eliminate any remaining fat, skin, or tendon.

3. The quality of the seasonings, the quantity, and the harmony of the flavors will work in your favor. The most common and recommended condiments for this preparation are black pepper, cumin, cayenne pepper, and cinnamon. And aromatic herbs such as parsley, mint, marjoram, and coriander. There are even those who use dried rose petals.

4. The times. Kibbeh Nayeh requires a marinade of at least three hours in the fridge. It is important to serve this dish as soon as it is removed from the fridge because it is much better cold.

5. Side dish. This dish is eaten with a spoon, or better yet, with pita bread. So, accompanying it with freshly baked bread is essential. Plus, you can add a bit of freshness, serving with cucumber slices, radishes, bell peppers, and fresh mint leaves.

Dare to enjoy this delicious tartare full of history and flavor today.

KIBBEH RAW OR KIBBEH NAYEH

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Servings

6

Prep Time

20 minutes

Cook Time

3 hours

Ingredients

• 500 g of Halal beef tenderloin

• 250 g. of Halal ground lamb

• 2 cups bulgur wheat

• 4 cups of water

• 1 pinch of nutmeg

• 1 teaspoon of black pepper

• 1 teaspoon of cumin

• 5 grains of all-spices, crushed

• 2 tablespoons of lemon juice

• 1 onion, finely chopped, 100 g.

• 2 tablespoons fresh mint, minced

• 2 tablespoons walnuts, peeled and chopped

Directions

1. The first step is to place the bulgur in a strainer and rinse it with enough running water until the water runs clear. Then let it soak in four cups of water. If you can leave it soaking overnight, so much the better. If you don't have that much time, let it sit for at least a couple of hours until the wheat hydrates and softens.

2. Next, place the ground beef on a cutting board, and spread it evenly on the board. Check it thoroughly and remove any bits of white. You have to remove all the fat, skin, and tendons that it may have. Do this procedure with the veal and with the lamb.

3. Put both portions of meat in a bowl, and season with nutmeg, pepper, cumin, all spices, lemon juice, onion, fresh minced mint, and salt. Knead vigorously until meat and seasonings are well combined. Put a lid on the bowl and put it in the fridge. Let the meat marinate for about three hours.

4. After three hours, drain the bulgur and remove the meat from the refrigerator. Mix the bulgur, meat, and chopped nuts, knead everything very well. Taste and rectify salt if necessary.

5. At the time of serving. You can form balls, or serve on a tray, taking care to flatten the surface well. Top with a little chopped cilantro.

6. Serve chilled with pita bread, cucumbers, radishes, and mint leaves