Kibbeh Nayyeh (Raw Seasoned Ground Meat)

Method12 steps · about 20 min

1. 1

   Step 1: Freeze the meat for at least 2 weeks before preparation. Freezing does not kill harmful bacteria or make raw meat safe to eat; this dish is served raw.

   Uses 1 lb lean leg of goat ((or lamb), without fat, frozen 2 weeks prior)

2. 2

   Step 2: Place the frozen meat in the refrigerator to partially thaw, about 1½ hours; keep it cold and continue when it is still partly frozen.

   Uses frozen meat

3. 3

   Step 3: When the meat is half thawed, place in a chopper with 5 large cubes of ice, ground cinnamon (¼ teaspoon).

   Uses partly thawed meat · 5 large ice cubes · ¼ teaspoon ground cinnamon

4. 4

   Step 4: Chop it very thinly. Drain it and set aside in the refrigerator.

   Uses chopped chilled meat mixture

5. 5

   Step 5: Place the bulgur (1 cup) in a small bowl and rinse with cold water. Then drain and squeeze very hard to remove as much water as possible. Set aside.

   Uses 1 cup fine bulgur

6. 6

   Step 6: Finely chop the green bell pepper (⅓), mint (15 leaves), marjoram (10 leaves), scallion (1), salt (1 teaspoon), Cayenne pepper (½ teaspoon) and 7 spices in a food processor and mix well. Set aside.

   Uses ⅓ green bell pepper · 15 leaves fresh mint · 10 leaves fresh marjoram (mardakoush) · 1 scallion · 1 teaspoon salt · ½ teaspoon Cayenne pepper · ½ teaspoon 7 spices (Lebanese spice blend)

7. 7

   Step 7: Place the minced meat in a large bowl and add the wet bulgur and the mixture of pepper and mixed spices, and mix well with the hands for 3 minutes.

   Uses finely chopped chilled meat · rinsed squeezed bulgur · chopped herb, pepper and spice mixture

8. 8

   Step 8: Form a large patty with all the meat and flatten it by giving it the shape of the serving dish about 3 inches (7 cm) thick.

   Uses raw seasoned kibbeh mixture

9. 9

   Step 9: Using a knife or fingers, make decorative patterns on the top of the meat.

   Uses shaped raw kibbeh

10. 10

    Step 10: Drizzle the olive oil (½ cup) over the entire surface of the meat.

    Uses ½ cup extra virgin olive oil

11. 11

    Step 11: Garnish with slices of hot pepper, chives, pine nuts and a few mint leaves.

    Uses Hot pepper slices (optional garnish) · Chives (optional garnish) · Pine nuts (optional garnish) · A few fresh mint leaves (for garnish)

12. 12

    Step 12: Serve immediately with pita bread.

    Uses garnished Kibbeh Nayyeh