Nayyeh is a Levantine raw meat delicacy. This is my dad’s sought out after recipe! We use lamb but some use beef, with onion, seasonings & bulgur, and it is served with extra virgin olive oil, onion, fresh mint & bread.
A couple notes on the recipe here:
-we have a smaller home blender that we used and we were making a larger quantity of kibbe nayyeh so we blended the onion, seasonings, bulgur and the meat in different stages and then mixed it all by hand in the bowl
-The difference between kibbe nayyeh and kafta nayyeh is that we use parsley instead of bulgur!
And of course, I think it goes without saying that consuming raw or undercooked meat has its own risks so please source your meat from a trusted, high quality butcher. We normally mince the meat ourselves, I would not recommend purchasing pre-minced/ground meat from the grocery store for this.
- 1.5 tsp ground cinnamon
- 1.5 tsp Fine ground black pepper
- 1 medium onion
- 1.5 tsp dried mint
- 4 tsp salt
- 4 pounds 95% lean leg of lamb minced
- 2 cups burghal #1 this is the finer, smaller type
- 2 cups ice water to pour the water in while blending ingredients. Exact water amount up to your Kibbe consistency preference
- First blend the onion, seasonings and first pound of meat. Pour 1/6-1/4 cup ice water while blending. Remove the blended first pound.
- Next add in another pound of meat with half the burghal and blend. Pour 1/6-1/4 cup ice water while blending.
- Add in the onion-meat mixture and blend with the burghal-meat mixture. Set aside.
- Add the third and fourth pound of meat and blend with the remaining burghal. Continue to pour ice water as needed to smoothen the texture.
- - You can do all of this mixing by hand but the bender is more efficient. If you have a bigger blender you can blend more than a pound or two at a time.
- After all the meat has been blended with the onion, seasonings, and burghal, put it in a big bowl and blend it all together by hand until smooth.
- When preparing the dish for serving, wet hands in water and flatten Kibbe out on dish. You can use a fork to imprint decorative lines across the Kibbe, and garnish with mint or parsley!
- Serve with good quality extra virgin olive oil, fresh mint leaves, more onion, and fresh pita bread!