Kibbeh Nayyeh
User Reviews
5
Kibbeh Nayyeh
Description
Kibbeh Nayyeh blends lean ground beef with soaked fine bulgur wheat, fresh basil, mint, quartered onion, and a kamouneh spice mixture, creating a finely textured paste. The beef is processed until it forms a smooth dough before the bulgur and herb mixture is integrated by kneading with cold water. The resulting raw preparation is spread on a serving dish and is known for its creamy and herbaceous profile. The use of fresh red pepper and butter in the processing adds subtle sweetness and richness, while salt seasons the mixture evenly.
The method involves soaking bulgur to hydrate it fully, milling the beef into a paste, and combining all components to achieve a homogeneous texture. The dish is not cooked and relies on very fresh beef, so it is best consumed the same day to ensure safety and freshness.
Kibbeh Nayyeh is often served with a drizzle of extra virgin olive oil and fresh mint leaves, which complement its savory and herbaceous components. It can be enjoyed as an appetizer or part of a mezze platter. Due to its raw preparation, handling and serving it promptly is important.
Freshness and hygiene are emphasized in the preparation; the meat should be bought the same day to maintain quality. Quick, thorough processing is necessary to achieve the desired texture and to minimize handling time. Working hands wet with cold water facilitates kneading and ensures smoothness.
Ingredients
- 1 cup bulgur wheat fine #1
- 1 cup water plus more for shaping
- 1 pound ground beef 100% lean
- 1 red pepper seeded
- 4 tablespoon butter unsalted
- 2 teaspoons salt
- 1 onion quartered, small
- ¼ cup kamouneh spice mixture
- ¼ cup basil packed, fresh leaves
- ¼ cup mint packed, plus more for serving, fresh
- olive oil for serving
Instructions
- Place the bulgur and water in a small bowl and all the bulgur to soak for 15 minutes. The water should all be absorbed. Fluff the bulgur with a fork
- Place the beef, red pepper, butter and salt in the bowl of a food processor. Blend until the meat forms a dough ball, stopping to scrape down the food processor as needed, about 5 minutes. Remove the mixture from the food processor and place it in a large shallow bowl in the fridge while you prepare the kamouneh mixture.
- In the same food processor used to make the meat paste, add the soaked bulgur, onion, kamouneh spice, basil, mint and. Blend until well combined.
- Transfer the bulgur kamouneh mixture on top of the meat paste, wet your hands with cold water and knead the kamouneh mixture into the beef until well combined. Continue to add water to your hands while kneading until everything is well combined and smooth to form the kibbeh, about 5 minutes.
- Transfer the kibbeh to a serving dish and spread it out to cover the surface of the plate. You can use a knife or fork to make designs across the kibbeh.
- Garnish it with fresh mint, drizzle olive oil and serve with pita bread.
Notes
- Use fresh, high-quality ground beef purchased the same day for safety and optimal flavor.
- Work quickly during preparation to minimize the time raw beef is handled.
- Wet your hands with cold water while kneading to help mix the kibbeh thoroughly and achieve a smooth texture.
- If leftovers occur, cook the beef before storing; it is not recommended to eat raw leftovers.
- Serving with extra virgin olive oil and fresh mint leaves adds traditional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 412mg | 17% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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