Kibbeh Nayyeh (Raw Lamb and Bulgur Kibbeh)

Instructions

1. Chill the lamb in the freezer for 45 to 60 minutes, until very cold and firm but not frozen. Chill the food processor bowl and blade too.
2. Soak the bulgur in cold water for 10 minutes, then drain and squeeze it very dry with your hands.
3. Process the cold lamb with the onion, salt, allspice, cinnamon, pepper and dried mint in short pulses, adding the ice water by the spoonful, until it becomes a smooth, sticky paste. Keep the mixture cold.
4. Add the bulgur and pulse until combined into a smooth, pasty mixture. Wet your hands with ice water and knead briefly if needed.
5. Spread the kibbeh on a cold plate in a 2 cm (3/4 in) layer. Score a diamond pattern with a knife, drizzle with the olive oil and garnish with mint leaves.
6. Serve immediately with spring onions, radishes, flatbread and pickles. Discard any leftovers.

Tips

• Raw meat safety: use lamb from a trusted butcher, ideally trimmed and ground the same day, keep everything below 5°C (41°F) and serve within an hour. It is not recommended for pregnant women, young children, older adults or anyone with a weakened immune system.
• If you prefer cooked kibbeh, shape the mixture into small patties and pan-sear them for 4 minutes per side until they reach 71°C (160°F). The same mixture can also be used as the shell for baked kibbeh.