Name: Authentic Levantine Kibbeh Nayyeh
Prep time: 25 min
Total time: 25 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 500 g Fresh lean fat-free veal or lamb; 1 cup Fine brown or white bulgur; 1 piece Onion; 1 tbsp Hot or sweet pepper paste; 1 tsp Dried marjoram; 0.5 tsp Cumin; 1.5 tsp Table salt; 0.5 tsp Black pepper; 4 piece Ice cubes; 4 tbsp Extra virgin olive oil; 2 tbsp Walnuts; 1 pinch Fresh mint

Instructions

Softening the bulgur

Rinse the fine bulgur and drain it thoroughly through a fine-mesh sieve, then set aside for ten minutes to absorb its residual moisture and soften without soaking in excess water. · 10 min
Seasoning the onion

In a wide bowl or mortar, rub the minced onion thoroughly by hand with salt, black pepper, cumin, marjoram, and pepper paste until the onion releases its juices and the flavors meld together. · 3 min
Kneading the bulgur

Add the bulgur to the onion mixture and knead the ingredients vigorously together until the bulgur softens completely and absorbs the seasoning. · 5 min
Kneading meat and bulgur

Add the cold minced meat and ice cubes to the bulgur, and knead the ingredients thoroughly and continuously by hand until the ice melts and the mixture turns into a smooth, cohesive texture with a light pink color. · 7 min
Serving and garnishing

Spread the kibbeh nayyeh onto serving platters and create light decorative patterns with a fork, then drizzle generously with extra virgin olive oil, garnish with walnuts and mint leaves, and serve immediately chilled. · 2 min

Nutrition / serving

315

cal

30.5

protein g

21.5

carbs g

11.8

fat g

Chef's tips

Ensure the meat is purchased from a trusted butcher on the very day of preparation and is completely trimmed of any fat or sinew. Adding ice cubes while kneading is an essential step to keep the meat cold, maintain its tender texture, and preserve its vibrant color.