Experience the rich flavors of the Middle East with this Authentic Lebanese Kibbeh Nayyeh Recipe – a true culinary treasure enjoyed for generations. Kibbeh Nayyeh, often described as Steak Tartare’s spicy Middle Eastern cousin, is a traditional Lebanese raw dish made with the finest quality minced lamb or beef, fresh herbs, bulgur wheat, aromatic spices, and a generous drizzle of extra virgin olive oil.
In this step-by-step recipe, we’ll guide you through preparing Kibbeh Nayyeh the authentic way, just like it’s made in Lebanese villages and family kitchens. You’ll learn the secrets to achieving the perfect texture, how to season it for maximum flavor, and the traditional accompaniments – including fresh mint, radish, onion, chili, and warm Lebanese bread.
Perfect for special occasions, mezze platters, or when you want to share a taste of Lebanon with family and friends, this traditional Lebanese recipe is packed with culture, history, and irresistible flavor.
Whether you know it as Kibbeh Nayyeh, raw kibbeh, or Lebanese steak tartare, this dish is a must-try for adventurous food lovers and fans of Mediterranean and Middle Eastern cuisine.
Watch now and master this timeless Lebanese delicacy – an unforgettable blend of tradition, spice, and heritage.
INGREDIENTS:
• 500g kebbi meat ( lean minced beef )
• 1/3 to 1/2 washed fine burgul ( depends on how much you like the burgul in it . I did 1/3)
• 1 medium onion
• small piece of red capsicum
• 2 heaped tbsp chilli paste
• fresh chilli if you like
• 2 tbsp dried basil
• 2 stalks fresh basil
• 1 1/2 tsp cumin powder
• I don't add salt because my chilli paste is salty enough
• 2 -3 tbsp olive oil plus more to drizzle later
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