Meat · Lebanon
Kibbeh nayyeh
Silky raw lamb pounded with onion, mint, and warm spices, finished with a pool of olive oil.
- 30 min
- Intermediate
- Serves 3
Ingredients
- 300 g very fresh lean lamb (leg), all sinew removed
- 1/2 small onion, grated
- A handful of fresh mint, finely chopped
- 1/2 tsp seven-spice (or allspice and cinnamon)
- Cold-pressed olive oil, generously
- Traditional: 3 tbsp fine bulgur (skip it for a fully primal version)
Method
- 1
Keep the lamb ice-cold. Mince it very finely by hand, or pound it to a smooth paste.
- 2
Mix in the grated onion, mint, and spices (and bulgur, if using).
- 3
Spread on a plate, make grooves with a spoon, and pour olive oil into them.
- 4
Serve with fresh mint and raw onion wedges.
