Kebbe Nayyeh

A premium traditional delicacy made of extra-lean raw lamb blended with fine bulgur and aromatic Aleppine spices. Smooth, fresh, and served with a drizzle of olive oil.

🥄 Ingredients

• 100g fine white bulgur wheat, about 3/4 cup water
• 500g lean lamb
• 1/2 tbsp salt
• 2 tbsp red pepper paste
• 2 tomatoes
• 1 fresh red bell pepper
• 1 medium onion
• 1 tbsp tomato paste
• 1/4 cup olive oil, half for the bulgur and the other half for garnish
• Walnuts for garnish
• 1/2 tsp cumin
• 1/2 tsp black pepper
• Finely chopped parsley for garnish

👩‍🍳 Instructions

1. Mix the bulgur with all the vegetables—onion, bell pepper, and all the other ingredients—and knead them together lightly. Let them sit for 1.5 hour before starting to prepare. This way, the bulgur will absorb the juices from the vegetables, not just water, resulting in a richer flavor.
2. Mix all the ingredients in a plastic bowl and start grinding the bulgur in a meat grinder. Grind the bulgur on the first run without the meat, and then grind all the other ingredients on the first run. On the second run, mix the meat with the bulgur and knead it well. Then grind everything again in the meat grinder until the color is uniform, as shown in the picture. If the color is still uneven, grind the mixture a third time until it becomes creamy.
3. Shape the raw kebbe as you like, into a fish shape or with a spoon to create spaces for the oil to penetrate. Then drizzle olive oil over the entire surface and garnish with any vegetables you have on hand: chopped parsley, radish, fresh red bell pepper, green bell pepper, and mint leaves.
4. After garnishing, sprinkle walnut pieces on top. If you have pine nuts, you can substitute raw pine nuts for the bulgur.
5. Pour olive oil over the entire surface of the dish so it penetrates the spaces you created.

🌹 Decoration

Raw kebbe is always garnished with chopped parsley, walnuts, and olive oil.