Kibbeh Nayyeh

🔥 Prep

• Rinse 0.5 cup bulgur under cold water, then place in a bowl and cover with ½ cup water; let soak for 15 minutes, then drain excess water using a fine‑mesh sieve.
• Peel and finely chop 1 medium onion.
• Rinse, pat dry, and finely chop 0.25 cup fresh mint leaves.
• Using a sharp knife or meat grinder, finely mince 500 g lamb meat until it reaches a paste‑like consistency.
• Measure out 2 tbsp olive oil and 0.5 tsp allspice; set aside.

🔥 Cook

• 1. In a large mixing bowl, combine the drained bulgur, minced lamb, chopped onion, and chopped mint.
• 2. Add the measured 2 tbsp olive oil and 0.5 tsp allspice, then Mix the ingredients thoroughly until uniformly combined.
• 3. Cover the bowl with plastic wrap and refrigerate at 4 °C for 20 minutes to allow the flavors to meld.
• 4. After chilling, taste and adjust seasoning with salt and pepper if desired (optional).
• 5. Transfer the kibbeh nayyeh to a serving platter, shaping it into a shallow dome or spreading it evenly, and drizzle with an additional 1 tbsp olive oil for garnish.

🔥 Serve

• Serve the kibbeh nayyeh chilled, accompanied by warm pita bread, fresh lettuce leaves, and sliced radishes.
• Offer lemon wedges and extra mint leaves on the side for brightness.
• Pair with a side of tabbouleh or fattoush salad for a complete mezze spread.