Kibbeh Nayyeh (كبة نية) — Lebanese Raw Lamb and Bulgur Tartare

• 600 gLean lamb leg, very fresh, trimmed of all sinew (Ask your butcher for kibbeh-grade lamb; keep refrigerated at 2–4°C until grinding)
• 90 gFine bulgur (No. 1)
• 120 mlIce-cold water (For soaking; plus extra 30 ml if needed while mixing)
• 120 gYellow onion, very finely grated (About 1 medium onion)
• 10 gFresh mint leaves, finely chopped
• 2 tspGround allspice
• 1 tspGround cumin
• 0.5 tspGround cinnamon
• 1 tspAleppo pepper (Use 0.5 tsp for milder heat)
• 2 tspFine sea salt (About 10 g total)
• 3 tbspExtra-virgin olive oil (For drizzling and keeping the surface glossy)
• 150 gWhite onion, thinly sliced
• 120 gRadishes, sliced
• 10 gFresh mint sprigs
• 6Pita bread (Warm briefly before serving)

Instructions

1. 1

   Chill everything for food safety and a cleaner texture. Place the lamb, grinder parts (or food processor bowl), and a large mixing bowl in the freezer for 15 minutes, and keep the bulgur and onion refrigerated until needed.

2. 2

   Soak the bulgur so it becomes tender without turning mushy. Rinse the fine bulgur under cold running water for 10 seconds, then drain well and soak with 120 ml ice-cold water for 10 minutes. Squeeze the bulgur firmly in your hands to remove excess water, because extra moisture will make the kibbeh loose and dull the flavor.

3. 3

   Prepare the aromatics and spices for even distribution. Grate the yellow onion as finely as possible, then squeeze it lightly to remove just 15–20 ml of juice so it stays fragrant but not watery. Mix the onion with chopped mint, allspice, cumin, cinnamon, Aleppo pepper, and 1 tsp (5 g) of the salt in a small bowl so the spices do not clump in the meat.

4. 4

   Grind the lamb very fine for the classic smooth, spreadable texture. Cut the lamb into 2 cm cubes, then grind twice through a fine plate, keeping the meat cold between passes. If using a food processor, pulse in short bursts with the bowl chilled, stopping before the lamb warms or smears.

5. 5

   Knead the mixture until it becomes cohesive and slightly elastic. In the chilled mixing bowl, combine the ground lamb, squeezed bulgur, and the onion-spice mixture, then add the remaining 1 tsp (5 g) salt. Knead firmly with cold hands for 3–4 minutes, adding up to 30 ml additional ice-cold water only if the mixture looks crumbly rather than unified.

6. 6

   Taste safely and adjust seasoning with care. If you choose to taste, pan-sear a 15 g patty for 60–90 seconds per side and evaluate salt and spice, then adjust the raw mixture accordingly. Knead for 30 seconds more after any adjustment so the seasoning is fully integrated.

7. 7

   Plate in the traditional style to keep it fresh and glossy. Spread the kibbeh onto a chilled plate in a 1.5–2 cm layer, then score shallow diagonal lines with the back of a spoon to create ridges that hold oil. Drizzle 3 tbsp olive oil evenly over the surface, then serve immediately with sliced onion, radishes, mint sprigs, and warm pita.