Kebbeh Nayeh

Absolute fresh raw lamb, hand-kneaded with fine bulgur and fresh herbs. The texture is meltingly soft, almost creamy, enhanced by the deep aroma of cumin and fresh mint.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 565
• Protein: 29 g
• Carbs: 23 g
• Fat: 41 g

Ingredients

• 500 g Ground lamb ( ultra-fresh, double-ground )
• 100 g Bulgur wheat ( fine, rinsed and squeezed )
• 1 piece Onion ( finely minced )
• 1 piece Mint fresh ( leaves finely chopped )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Cinnamon ground
• 1 pinch Cumin ground
• 1 pinch Hot pepper en poudre optional
• 1 tbsp Kamouneh ( spice mix )

Instructions

1. Bulgur preparation

   Rinse the bulgur in cold water in a fine sieve. Squeeze it firmly between your hands to extract all moisture. It should be soft to the touch without being waterlogged.

2. Aromatic chopping

   Chop the onion and mint leaves very finely with a knife. Avoid using a blender, which would turn the onion into a bitter puree.

3. Kneading the meat

   In a large mixing bowl, combine the ground lamb, bulgur, onion, mint, kamouneh, and all the spices. Knead vigorously by hand. The heat from your hands should make the preparation smooth and silky.

4. Plating and finishing

   Spread the preparation on a flat plate. With the back of a spoon, form small furrows on the surface. Pour the olive oil generously into these hollows.

Chef's tips

• Use lamb that has never been frozen; ask your butcher to grind it right in front of you.
• If the meat sticks too much to your hands while kneading, dampen them with a bit of ice-cold water.

Storage

Consume immediately after preparation. Does not store due to raw meat content.