Kibbeh Nayeh

Name: Kibbeh Nayeh
Ingredients: 1.1 lbs lamb (or beef), finely ground twice (500 grams); 1 cup fine white bulgur (about 160 grams); 1/2 cup olive oil (120 ml); 1 small onion; 2 fresh marjoram or basil leaves; 1 fresh mint leaf; Very thin slice of lemon peel; Salt; Kibbeh spice blend (In Lebanon, southern spice blends are popular for kibbeh. Use your favorite kibbeh spices if available.)

عايدة الزمار @cook_12022822

لبنان الحبيب

Lebanese-style Kibbeh Nayeh (Raw Kibbeh)

عايدة الزمار @cook_12022822

لبنان الحبيب

Lebanese-style Kibbeh Nayeh (Raw Kibbeh)

Saved

Ingredients

1.1 lbslamb (or beef), finely ground twice (500 grams)
1 cupfine white bulgur (about 160 grams)
1/2 cupolive oil (120 ml)
1small onion
2fresh marjoram or basil leaves
1fresh mint leaf
Very thin slice of lemon peel
Salt
Kibbeh spice blend (In Lebanon, southern spice blends are popular for kibbeh. Use your favorite kibbeh spices if available.)

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Steps

1

Place the onion and herbs in a meat grinder and grind them together.
2

Add the washed and drained bulgur to the mixture in the grinder and grind again.
3

Add the ground meat, salt, and a little olive oil. Mix until the mixture holds together.
4

Kibbeh Nayeh is best served with a side of tabbouleh. Enjoy!