Kibbeh Nayeh
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The Tale of Kibbeh Nayeh
Story updated
Kibbeh nayeh, a raw version of Syria's national dish made from finely pounded lamb and bulgur, has ancient roots in Levantine mountain cooking, particularly associated with Aleppo. It's traditionally prepared for special gatherings and considered a mark of a skilled cook due to the labor-intensive pounding involved.
Ingredients
Scale:· 4 servings
- 1 lb very fresh lean lamb, finely minced
- 1/2 cup fine bulgur wheat, soaked and drained
- 1 small onion, grated
- 1 tsp Aleppo pepper
- 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- Ice water, as needed
- Olive oil, for serving
- Salt, to taste
Instructions
- 1Soak the bulgur in cold water for 10 minutes, then squeeze out excess water thoroughly.
- 2Combine the minced lamb with the grated onion, Aleppo pepper, allspice, cinnamon, and salt.
- 3Knead in the bulgur, adding a little ice water gradually, until the mixture becomes a smooth, pliable paste.
- 4Continue kneading for several minutes to achieve a fine, pate-like texture.
- 5Spread onto a chilled plate and smooth the surface with wet hands.
- 6Drizzle generously with olive oil and serve immediately with flatbread.
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