Raw Kibbeh Platter

Raw kibbeh, made at home, is hard to beat. This dish is one of the most delicious Lebanese mezze dishes, and each region that is known for it has its own special way of preparing it.

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4 servingsBack to recipeSalads and appetizers

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Half a kilo of lean minced lamb thigh or lamb fillet, poundedSaltPomegranate molasses or sweet red pepper pasteIced water as needed (about 2 ice cubes)Half a cup of bulgur, or more to taste1 small dried onionA few basil leavesHalf a red pepperKibbeh spice or mixed spice + cumin

Serving: olive oil for the top

Note: The amount of bulgur relative to the meat is up to tastePomegranate molasses or sweet pepper paste gives the kibbeh its beautiful red colorFor more Lebanese appetizers the Sana way, here is Hummus with Tahini

Step 1

We grind the meat in a food processor with salt and sweet red pepper paste until it becomes very smooth, like a salve. If needed during grinding, we add a little iced water. It can also be bought pounded or ground from the butcher, then mixed at home with the salt and molasses.

Cooking notes

Hummus with Tahini