Kibbeh Nayyeh (Lebanese Raw Kibbeh)

Ingredients

• 1 lb (450g) very fresh lean lamb or beef, finely ground
• 2/3 cup (100g) fine bulgur
• 1 small onion, grated
• 1 tsp Lebanese seven-spice (baharat)
• Salt to taste
• Ice water, as needed
• Olive oil, for drizzling
• Fresh mint leaves, for garnish
• Sliced onion, for garnish
• Flatbread, to serve

Before you cook

• Ask your butcher to grind the lamb finely to order the same day you plan to serve it, and keep it refrigerated until needed.
• Soak the bulgur in cold water for 30 minutes, then drain and squeeze out the excess water.
• Grate the onion.

Steps

1. Combine the ground lamb, soaked bulgur, grated onion, baharat and salt in a large bowl.
2. Knead the mixture by hand, adding a tablespoon of ice water at a time, until it becomes smooth and almost fluffy.
3. Spread the mixture onto a serving plate in an even layer.
4. Smooth the surface with the back of a spoon.
5. Drizzle generously with olive oil.
6. Garnish with fresh mint leaves and sliced onion.
7. Serve immediately, cold, with flatbread for scooping.