Kibbee Nyi (Raw Kibbee)

"Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. I use this recipe frequently and it is fantastic. The spice proportions are great although I do add a small pinch of ground cloves. And as a suggestion, if you are grinding your own lamb, and I suggest you shouldn't make Kibbee Nyi if you're not, put the lamb cubes in the freezer for 10-15 minutes first and it will grind so much better.
     
  2. This is very good approximation of raw kibbee and I agree with the poster that you must use the very leanest and best quality meat. I use either cubed lamb stew meat or boneless leg of lamb, cut into chunks and then run though fine disk of grinder. I use 1 teaspoon of coarsely ground white pepper, 1/2 teaspoon of allspice and 1/4 teaspoon of the cinnamom for the perfect seasoning balance along with the mint leaves specified, although it is still good without the mint.
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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