Mains
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.
Total time30 min
Prep10 min
Cook20 min
Yield2 servings
DifficultyEasy
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Recipe tags
MainsLevantDairy freeNut freeEgg free
Ingredients
- * Camouna
- Fine bulgur
- Camouna spice mix
- Finely pounded meat
- Olive oil
- Salt
- Water
- 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.
- The kibbeh recipe and the beautiful way of garnishing this kibbeh nayeh dish from a friend of the Sho Tabaakheen El Yom website:
- Ghada Aqil
Method
- Prepare the finely pounded meat until it is perfectly smooth. It should be bought ready from the butcher and specially prepared for making kibbeh.
- Add the camouna mixture over the smooth meat.
- Sprinkle a very small amount of water over the meat and camouna, just enough to help bind the meat and bulgur together.
- Knead the meat and camouna well, carefully making sure the meat and bulgur do not slip through your fingers, so the kibbeh mixture comes together properly.
- Place the kibbeh on a serving plate and drizzle with olive oil. It should be eaten immediately.
