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:

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

Method:

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.

This authentic raw kibbeh recipe was contributed by a friend and cook on Shou Tabkhin Today:

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:

#recipes# recipe# raw_kibbeh# meat# raw_meat

#shoutabkhin_today

Kibbeh Nayyeh (Raw Kibbeh) — Authentic Method

Prep checklist