Kibbeh Nayyeh (Raw Kibbeh) — Authentic Method

Ingredients

• 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:
• Rina Abdallah
• Click Rina's name to visit her profile on our site and see all her delicious recipes
• For the recipe for "Harraq Asbo'o" click this link:
• How to Make Harraq Asbo'o
• For more recipes from Rina see: How to Make Shish Barak

Method

1. 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.
2. Soak the bulgur with a little water and set aside.
3. Prepare the seasoning: chop the onions and put the spices, basil and marjoram in the processor to make a blended seasoning mix.
4. Mix the processed meat with the seasoning, then add the soaked bulgur and blend until you have the raw kibbeh mixture.
5. Serve raw kibbeh immediately — it must be eaten right away to preserve freshness and safety.