Mains
ChefRina Abdullah
Kibbeh Nayyeh (Raw Kibbeh) — Authentic Method
Raw kibbeh is one of the best-known Lebanese dishes. Use very fresh, high-quality meat and serve immediately after preparation.
Raw kibbeh is one of the most famous Lebanese dishes. It requires not only skill but also strict hygiene and choosing the best cut of meat.
Ingredients
Start here, then move straight into the method.
- 500 g lean beef (suitable for raw kibbeh)
- 1 small cup fine bulgur
- 2 medium onions
- Pinch of ground cumin
- Pinch of seven-spice mix (baharat)
- Salt to taste
- 6 ice cubes (crushed or broken when using)
- A bunch of basil
- 1 hot pepper (optional)
- Pinch of marjoram
- This authentic raw kibbeh recipe was contributed by a friend and cook on Shou Tabkhin Today:
- How to Make Harraq Asbo'o
Method
Follow the cooking sequence without leaving the page.
- Place the meat in a food processor and add the ice cubes in stages, along with salt, until the mixture becomes very smooth and paste-like.
- Soak the bulgur with a little water and set aside.
- Prepare the seasoning: chop the onions and put the spices, basil and marjoram in the processor to make a blended seasoning mix.
- Mix the processed meat with the seasoning, then add the soaked bulgur and blend until you have the raw kibbeh mixture.
- Serve raw kibbeh immediately — it must be eaten right away to preserve freshness and safety.
Recipe tags
MainsLevantDairy freeNut freeEgg free
Notes and serving ideas
- How to Make Harraq Asbo'o
- How to Make Shish Barak