Kibbee Nyi (Raw Kibbee)

Recipe by Toby Jermain




  • 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.