Lamb Kibbeh Nayyeh Recipe

Name: Soul Kitchen Dubais LAMB KIBBEH NAYYEH Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs very fresh lean lamb, partially frozen (for grinding); 0.5 cups fine bulgur (fine cracked wheat, soaked and drained); 1 medium shallot, peeled and finely grated; 2 tsp salt; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.5 tsp black pepper; 2 tbsp ice water; 2 tbsp extra-virgin olive oil (for serving and mixing); 2 tbsp fresh mint leaves, finely chopped (optional garnish); 2 tbsp fresh flat-leaf parsley, finely chopped (optional garnish); 1 tsp freshly ground sumac (optional, for serving); 0.5 cups finely diced small cucumber; 0.5 cups finely diced tomato (seeds removed); 0.25 cups finely diced red onion; 2 tbsp fresh lemon juice; 1 tbsp extra-virgin olive oil (for salad); 0.5 tsp sea salt; 0 to taste black pepper (to taste)

Inspired by Soul Kitchen Dubai

Time40m

Serves4

Make Lamb Kibbeh Nayyeh Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kibbeh

1 1/2 lbs very fresh lean lamb, partially frozen (for grinding)

1/2 cups fine bulgur (fine cracked wheat, soaked and drained)

1 medium shallot, peeled and finely grated

2 tsp Celtic sea salt

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1/2 tsp black pepper

2 tbsp ice water

2 tbsp extra-virgin olive oil (for serving and mixing)

2 tbsp fresh mint leaves, finely chopped (optional garnish)

2 tbsp fresh flat-leaf parsley, finely chopped (optional garnish)

1 tsp freshly ground sumac (optional, for serving)

Accompaniments

1/2 cups finely diced small cucumber

1/2 cups finely diced tomato (seeds removed)

1/4 cups finely diced red onion

2 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil (for salad)

1/2 tsp sea salt

0 to taste black pepper (to taste)

Method

Kibbeh

Prepare bulgur

Place the 1/2 cup fine bulgur in a small bowl and cover with 3/4 cup very cold water. Let soak 10 minutes until softened, then drain thoroughly in a fine-mesh sieve, pressing out any excess liquid. Transfer to a clean bowl and fluff with a fork.

Keep meat cold

For safety and texture, keep the lamb very cold. If not partially frozen, return to freezer for 15–20 minutes until chilled but still pliable. Cold meat grinds more cleanly and yields a smooth texture.

Grind the lamb

Using a very sharp knife, trim any large pieces of fat or sinew and cut lamb into 1–1.5 inch cubes. Pass the chilled lamb through a meat grinder fitted with a fine plate once, then again into a chilled bowl for a finer texture. Alternatively, use a high-power food processor in short pulses: work in batches, pulse 8–12 times until meat is paste-like but not warmed. Keep meat cold between batches by chilling bowl briefly.

Combine kibbeh mixture

In a large mixing bowl, combine the ground lamb, drained bulgur, grated shallot, 2 tsp salt, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp black pepper and 2 tbsp ice water. Using your clean hands, knead and rub the mixture vigorously for 4–6 minutes until it becomes a smooth, tacky paste that holds together. This develops the texture typical of kibbeh nayyeh.

Taste and adjust

Remove a 1-teaspoon cube of the raw mixture and pan-sear quickly in a hot skillet (1 minute per side) to check seasoning. (This is optional but recommended for safety and seasoning accuracy.) Adjust salt and spices in the main batch as needed.

Plate and dress

Transfer the raw kibbeh to a chilled shallow serving bowl or platter. Using the back of a spoon or your hands, shape into a smooth mound or spread thin. Drizzle 1–2 tbsp extra-virgin olive oil over the top and sprinkle chopped mint and parsley. Finish with a light dusting of sumac if using.

Safety note

Kibbeh nayyeh is served raw—ensure meat is extremely fresh (purchased the same day from a trusted source) and kept cold at all times. Serve immediately and refrigerate any leftovers; consume within 12 hours. If you are pregnant, elderly, immunocompromised, or serving children, do not serve raw meat.

Accompaniments

Prepare salad: In a small bowl, combine diced cucumber, diced tomato, and diced red onion. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp sea salt and a pinch of black pepper. Toss gently and refrigerate until ready to serve.

Serve: Arrange the tartare beside the salad, provide extra lemon wedges and warm pita or flatbread. Guests may take a spoonful of kibbeh, place it on bread or a lettuce leaf, add a little salad, and enjoy.