Kibbeh Nayeh

Kibbeh nayeh is the crown jewel of Lebanese cuisine. Some people are surprised by the idea of eating raw, uncooked kibbeh, but this traditional heritage dish goes beyond any hesitation, with the constant reminder that it must be prepared carefully, following proper standards of cleanliness and quality.

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* CamounaFine bulgurCamouna spice mixFinely pounded meatOlive oilSaltWater

Camouna

It consists of: fine bulgur, dried onion, mint, marjoram, kibbeh spice, pepper paste, and salt.Grind all these ingredients in an electric grinder to get the red camouna mixture needed to prepare kibbeh.

How to garnish kibbeh

Garnishing kibbeh is a personal matter and it is not necessary at all. It can simply be spread or shaped on the serving plate and garnished only with olive oil.

But for the garnish method shown in the accompanying photo

Use a large knife and pass it over the kibbeh mass, pressing with the knife from bottom to top, one line after another.

Step 1

Prepare the finely pounded meat until it is perfectly smooth. It should be bought ready from the butcher and specially prepared for making kibbeh.

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