Kibbeh Nyi: Authentic Lebanese Raw Kibbee
Kibbeh Nyi is a traditional Lebanese dish made from finely ground raw beef or lamb, intricately seasoned with aromatic spices, fresh herbs, and bulgur wheat. This delightful preparation is often served as an appetizer during meza, highlighting the rich flavors of Middle Eastern cuisine. My variation combines the cherished recipes of my father and cousin, granting Kibbeh Nyi a unique touch while preserving its classic essence. Beyond being enjoyed raw, this dish serves as the foundational mixture for various cooked kibbee recipes, making it a versatile addition to your culinary repertoire. Enjoy it scooped with warm pita bread or crisp romaine lettuce, allowing each bite to transport you to the vibrant streets of Lebanon.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
lean beef steaks or leg of lamb
1.5 lbs (trimmed, cut into chunks)
medium bulgur wheat (#2)
1 cup (washed and soaked in hot water)
onion
1 medium (coarsely chopped)
fresh mint leaves
1 bunch (finely chopped (or 1 teaspoon dried mint, lightly crushed))
salt
1 teaspoon (plus additional to taste)
ground cinnamon
1/2 teaspoon (to taste (optional))
allspice
1/4 teaspoon (to taste (optional))
fresh black pepper
1/2 teaspoon (to taste, preferably more)
extra virgin olive oil
1/4 cup (plus more for drizzling)
water
1/4 cup (as needed, up to 1/2 cup)
butter
1/4 cup (melted (optional))
pita bread or romaine lettuce leaves
as needed (for serving)
Instructions
1
Begin by avoiding the use of store-bought ground meat, as it's often not lean enough for this dish.
2
Wash the bulgur wheat thoroughly and soak it in hot water for approximately 30 minutes, allowing it to soften.
3
After soaking, drain the bulgur well and squeeze out any excess moisture.
4
Prepare the meat by trimming away any visible fat or sinew, then cut it into chunks suitable for grinding.
5
Using a meat grinder fitted with the finest plate, grind the meat until it reaches a smooth consistency.
6
In a separate bowl, grind the onion and fresh mint together until finely minced.
7
In a large mixing bowl, combine the ground meat with the minced onion, mint, salt, spices, and 1/4 cup of olive oil. Mix thoroughly to ensure an even distribution of flavors.
8
Run this mixture through the grinder a second time to refine the texture further. Then, knead in more olive oil, and if the mixture feels dry, add a little water (up to 1/4 cup) while continuing to knead.
9
Refrigerate the mixture for at least 30 minutes, allowing the flavors to meld. After chilling, taste and adjust seasonings if necessary, kneading again to ensure all ingredients are well incorporated.
10
Transfer the mixture to a shallow serving dish, mounding it into a smooth shape. Dip your hands in water to help pat it down and create a clean surface.
11
Finish by lightly drizzling additional olive oil or melted butter over the top for added richness.
12
Serve with warm pita bread or crisp romaine lettuce leaves for scooping and enjoy the rich, savory flavors of this Lebanese classic!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kibbeh Nyi?
Kibbeh Nyi is a traditional Lebanese dish made from finely ground raw beef or lamb, seasoned with aromatic spices, fresh herbs, and bulgur wheat.
What type of meat is used in authentic Kibbeh Nyi?
Authentic Kibbeh Nyi typically uses lean beef steaks or leg of lamb.
Can I use store-bought ground meat for this recipe?
No, it is recommended to avoid store-bought ground meat as it is often not lean enough for this specific raw dish.
What grade of bulgur wheat is best for Kibbeh Nyi?
This recipe specifically calls for medium bulgur wheat, also known as #2 bulgur.
How should I prepare the bulgur wheat?
Wash the bulgur wheat thoroughly and soak it in hot water for approximately 30 minutes until it softens.
What is the secret to a smooth texture in Kibbeh Nyi?
The secret is to grind the meat using the finest plate on a meat grinder and to run the meat and spice mixture through the grinder a second time.
Which fresh herbs are essential for this recipe?
Fresh mint leaves are essential; one bunch should be finely chopped or ground with the onion.
Can I use dried mint instead of fresh mint?
Yes, you can substitute fresh mint with 1 teaspoon of dried mint, lightly crushed.
How do I prepare the onion and mint for the mixture?
In a separate bowl, grind the onion and fresh mint together until they are both finely minced.
What spices are added to Kibbeh Nyi?
The recipe includes salt, ground cinnamon, allspice, and fresh black pepper.
What should I do if the kibbeh mixture feels dry?
If the mixture feels dry, you can knead in more olive oil or add a small amount of water, up to 1/4 cup.
How long should the Kibbeh Nyi be refrigerated before serving?
The mixture should be refrigerated for at least 30 minutes to allow the flavors to meld properly.
How is Kibbeh Nyi traditionally served?
It is served in a shallow dish, mounded into a smooth shape, often drizzled with olive oil or melted butter.
What are the common accompaniments for Kibbeh Nyi?
It is traditionally enjoyed with warm pita bread or crisp romaine lettuce leaves for scooping.
Is Kibbeh Nyi served as a main course?
It is most often served as an appetizer during a traditional Lebanese meza.
Can I use this recipe as a base for other dishes?
Yes, this raw mixture serves as the foundational base for various cooked kibbee recipes.
How should the meat be prepared before grinding?
You should trim away any visible fat or sinew and then cut the meat into chunks suitable for the grinder.
Is cinnamon required in Kibbeh Nyi?
Cinnamon is optional but recommended to taste for its aromatic contribution to the dish.
What is the purpose of dipping your hands in water while plating?
Dipping your hands in water helps you pat down the meat mixture to create a clean, smooth surface on the serving dish.
How much olive oil is used in the mixture?
The recipe uses 1/4 cup of extra virgin olive oil in the initial mix, with more used for kneading and drizzling.
What kind of black pepper is recommended?
Freshly ground black pepper is preferred, and the recipe suggests using at least 1/2 teaspoon or more to taste.
Can I use butter instead of olive oil for the topping?
Yes, you can use 1/4 cup of melted butter as an optional topping for added richness.
How many ingredients are required for this recipe?
There are 12 primary ingredients used in this Kibbeh Nyi recipe.
How do you ensure the bulgur is not too wet?
After soaking, you must drain the bulgur well and squeeze out any excess moisture before adding it to the meat.
What size of onion is needed?
One medium onion, coarsely chopped before being ground with the mint, is required.
What is the origin of this specific recipe variation?
This variation combines the cherished recipes of the author's father and cousin.
Is allspice mandatory in the seasoning?
Allspice is listed as an optional ingredient to be added to taste.
Should the meat be ground once or twice?
The meat is ground once alone, and then the entire mixture is run through the grinder a second time to refine the texture.
What is a 'meza'?
Meza (or mezze) is a selection of small dishes served as appetizers in Middle Eastern cuisine.
How much water can be added for texture?
You can add up to 1/2 cup of water total as needed while kneading the mixture.