Kibbeh Nayeh with Fried Meat

Kibbeh nayeh is one of the most famous and delicious Lebanese dishes, with roots in southern Lebanon. Today we’re serving it with a topping of fried meat. It’s a very special dish, and the flavor is absolutely wonderful.

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Raw kibbeh

Half a kilo lean beef (fat-free), pounded (on a slab, as is customary in southern Lebanon for pounding kibbeh meat)ormashed using a Moulinex food processor (processed twice so it becomes very smooth and turns into a soft dough)1 teaspoon salt, or to taste1/2 teaspoon ground cumin1/4 teaspoon black pepper1 1/2 teaspoons kibbeh spice1/2 teaspoon hot pepper paste5 mint leaves5 finely chopped basil leaves2 finely chopped spring onions or 1 medium yellow onion, finely chopped1 1/4 cups fine bulgur (slightly more or less, as desired), soaked in lukewarm water for 15 minutes and well drained1/4 cup very cold water

Fried meat

200 grams stringy beef (one of the most tender cuts), cut small or coarsely minced1/2 cup vegetable oil1 medium onion, finely chopped1/2 teaspoon salt, or to taste1 teaspoon kibbeh spicePine nuts or any nuts for garnish

Preparation

Grind the kibbeh meat twice in a row in an electric machine until very smooth (the meat should be cold).

Step 1

Add all the spices listed, along with the salt, hot pepper paste, basil, mint, finely chopped onion, bulgur, and cold water, and knead for a few minutes until the kibbeh mixture becomes uniform.

Cooking notes

Spinach and Sorrel Pie with Mozzarella
Fried Kibbeh
the special pumpkin kibbeh

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Kibbeh Nayeh with Fried Meat cook mode | Zesta