Kibbeh Nayyeh (also kibbee, kubba, kebbeh, kebbi, Arabic كبة نية or كبة نيئة) is a common Mezze meal in Lebanon. It consists of minced raw lamb meat mixed with bulgur and spices. Bulgur (or in the local Lebanese accent “burghol”), is prepared from wheat. The wheat is boiled then dried again, and this is ground into smaller grains. There can be 2 sizes, the fine (smaller) size is used with Kebbeh Nayyeh. Kebbeh Nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Pita bread is used to eat it.

Ingredients

• 1 kg Round steak or lamb (the leanest, no fat whatsoever)
• 3/4 cup Fine bulgar
• 1 Green onion
• 1 teaspoon Salt
• 1 teaspoon Cumin
• Spray of pepper
• Olive oil

Procedure

1. Put bulgur in a bowl and cover with warm water. The water should cover the bulgur and be about 2 cms above the bulgur. Let soak until water is absorbed and bulgur is soft.(about 1/2 hour)
2. Remove all fat and membranes from meat  ( I prefer lamb  )  and grind twice. ( it is better grounded by hands not a food processor )
3. Combine meat, bulgur, cumin, salt, other spices, chopped parsley and one chopped (finely chopped) green onion. Mix by hand until thoroughly mixed ( smash it on a marble slab ).
4. Pat kibbee onto a serving platter and chill well. Remove just before serving.
5. Make a hole in middle of kibbee and fill with olive oil, garnish with parsley. Serve with pita bread.