Are you ready to dive into a delicious part of Middle Eastern cuisine? Today, we’re going to explore the recipe for Kebbeh Nayyeh B’Khal. This dish is not only tasty, but it also carries with it a rich history that dates back centuries. Kebbeh Nayyeh is a traditional Lebanese dish made from raw minced meat, often served with spices and fresh ingredients. It’s similar to steak tartare, but with its own unique twist!
This dish is popular for many reasons. First, it’s a favorite at family gatherings and special occasions. Second, its fresh flavors and smooth texture make it an appealing choice for many people. Finally, Kebbeh Nayyeh B’Khal is often made with love and shared among friends and family, making it a true symbol of hospitality in Lebanese culture.
Ingredients
| Ingredient | Quantity |
| Lean ground lamb or beef | 1 lb (450 g) |
| Bulgur (fine) | 1/2 cup (100 g) |
| Onion (finely chopped) | 1 small |
| Pine nuts | 1/4 cup (40 g) |
| Fresh mint (chopped) | 1/4 cup (15 g) |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Allspice | 1/2 tsp |
| Lemon juice | 2 tbsp |
| Olive oil | 2 tbsp |
For a vegetarian alternative, you can try using cooked lentils instead of ground meat.
Step-by-Step Instructions
1. Prepare the Bulgur: Rinse the bulgur in cold water and then soak it in warm water for about 30 minutes. Drain any excess water afterward.
2. Mix the Meat: In a large bowl, combine the ground meat with the soaked bulgur, chopped onion, and spices (salt, black pepper, allspice). Mix well until all ingredients are fully incorporated.
3. Add Fresh Ingredients: Fold in the chopped mint and pine nuts gently. This will add a fresh flavor and a delightful crunch.
4. Shape the Kebbeh: With clean hands, form the mixture into small oval-shaped balls or patties. Alternatively, you can place it in a serving dish and shape it into a smooth mound.
5. Drizzle with Olive Oil and Lemon Juice: Before serving, drizzle olive oil and fresh lemon juice over the top to enhance the flavors.
6. Serve Cold: Kebbeh Nayyeh B’Khal is traditionally served cold, often accompanied by pita bread, raw vegetables, and more lemon wedges.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 280 | 14% |
| Protein | 20 g | 40% |
| Carbohydrates | 10 g | 3% |
| Fats | 18 g | 28% |
| Fiber | 2 g | 8% |
| Sodium | 300 mg | 13% |
Tips and Tricks
– Fresh Ingredients: Always use the freshest ingredients possible for the best flavor.
– Chill Before Serving: Letting the Kebbeh chill in the fridge for about 30 minutes before serving will enhance the flavors.
– Customize Spices: Feel free to adjust the spices. If you like it spicier, add some cayenne pepper!
– Avoid Common Mistakes: Make sure to drain the bulgur well; excess water can make the mixture too wet.
FAQs
What is Kebbeh Nayyeh B’Khal?
Kebbeh Nayyeh B’Khal is a traditional Lebanese dish made from raw minced meat mixed with bulgur, spices, and fresh herbs.
Can I use different types of meat?
Yes! While lamb is traditional, you can also use ground beef or even a vegetarian substitute like lentils.
Is this dish safe to eat raw?
Yes, but make sure you use fresh, high-quality meat to minimize food safety risks.
How do I store Kebbeh Nayyeh?
Store it in an airtight container in the refrigerator for up to 2 days.
What can I serve with Kebbeh Nayyeh?
It pairs wonderfully with pita bread, fresh vegetables, and a side of hummus or tabbouleh.
Can I make Kebbeh Nayyeh ahead of time?
Yes! You can prepare the mixture in advance and shape it when you’re ready to serve.
What is the best way to serve Kebbeh Nayyeh?
Serve it cold with a drizzle of olive oil and lemon juice for added flavor.
Can I freeze Kebbeh Nayyeh?
It’s best enjoyed fresh, but you can freeze the unshaped mixture for a later date.
How spicy is Kebbeh Nayyeh?
The spiciness can vary based on the types and amounts of spices used. Feel free to adjust according to your taste!
Now that you know how to make this delicious dish, gather your ingredients and enjoy creating your very own Kebbeh Nayyeh B’Khal! Happy cooking!
