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5.0 from 3 votes

Kibbeh Nayyeh (Raw Seasoned Ground Meat)

Kibbeh nayyeh is a Levantine mezze. It consists of chopped raw goat or lamb mixed with fine bulgur and spices and herbs.

Prep Time
20 mins
Total Time
20 mins
Servings: 8 people
Course: Main Course
Cuisine: Syrian

Ingredients

  • 1 lb lean leg of goat (or lamb), without fat, frozen 2 weeks prior
  • 1 cup fine bulgur
  • 1 scallion
  • ⅓ green bell pepper
  • 15 leaves fresh mint
  • 10 leaves fresh marjoram (mardakoush)
  • ½ teaspoon 7 spices (Lebanese spice blend)
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup extra virgin olive oil
Equipment
  • Chopper
  • food processor

Instructions

    Cup of Yum
  1. Freeze meat for at least 2 weeks before using it (to age it and help eliminate any contamination of raw meats).
  2. Place frozen meat in the refrigerator for 1h30 to thaw halfway.
  3. When the meat is half thawed, place in a chopper with 5 large cubes of ice, ground cinnamon.
  4. Chop it very thinly. Drain it and set aside in the refrigerator.
  5. Place the bulgur in a small bowl and rinse with cold water. Then drain and squeeze very hard to remove as much water as possible. Set aside.
  6. Finely chop the green bell pepper, mint, marjoram, scallion, salt, Cayenne pepper and 7 spices in a food processor and mix well. Set aside.
  7. Place the minced meat in a large bowl and add the wet bulgur and the mixture of pepper and mixed spices, and mix well with the hands for 3 minutes.
  8. Form a large patty with all the meat and flatten it by giving it the shape of the serving dish about 3 inches (7 cm) thick.
  9. Using a knife or fingers, make decorative patterns on the top of the meat.
  10. Drizzle the olive oil over the entire surface of the meat.
  11. Garnish with slices of hot pepper, chives, pine nuts and a few mint leaves.
  12. Serve immediately with pita bread.