Prep 1 hr
Cook 0 mins
Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately.
- 1 1⁄2 lbs lean beef steaks or 1 1⁄2 lbs leg of lamb
- 1 cup medium Bulgar wheat (#2)
- 1 medium onion, coarsely chopped
- 1 bunch fresh mint leaves or 1 teaspoon dried mint, lightly crushed (distant second choice!)
- 1 teaspoon salt, plus additional to taste
- 1⁄2 teaspoon ground cinnamon, to taste (optional)
- 1⁄4 teaspoon allspice, to taste (optional)
- 1⁄2 teaspoon fresh ground black pepper, more to taste,probably lots more
- 1⁄4 cup extra virgin olive oil, more to taste
- 1⁄4 water, as needed (up to 1/2 cup)
- 1⁄4 cup butter, melted (optional)
- pita bread or romaine lettuce leaf, as accompaniments
- Do not use purchased ground meat if you can avoid it.
- Even extra lean has too much fat in it.
- Wash bulghur and soak in hot water for about 30 minutes.
- Drain well, and squeeze dry.
- Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
- Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
- Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
- Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
- Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
- Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
- Serve with pita bread or leaves of Romaine lettuce for scooping.
- In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.
I use this recipe frequently and it is fantastic. The spice proportions are great although I do add a small pinch of ground cloves. And as a suggestion, if you are grinding your own lamb, and I suggest you shouldn't make Kibbee Nyi if you're not, put the lamb cubes in the freezer for 10-15 minutes first and it will grind so much better.
This is very good approximation of raw kibbee and I agree with the poster that you must use the very leanest and best quality meat. I use either cubed lamb stew meat or boneless leg of lamb, cut into chunks and then run though fine disk of grinder. I use 1 teaspoon of coarsely ground white pepper, 1/2 teaspoon of allspice and 1/4 teaspoon of the cinnamom for the perfect seasoning balance along with the mint leaves specified, although it is still good without the mint.