A refined Lebanese classic: Kibbeh Nayyeh

Kibbeh Nayyeh, a celebrated Lebanese mezze, gets its distinctive character from the smooth texture of very fresh lean lamb and the bright balance of mint, basil and olive oil.

The dish uses 400 grams of very fresh, fully trimmed lamb tenderloin or steak. Beef sirloin can also be used. The meat should be kept very cold, blended with ice until smooth, and combined with washed and drained fine bulgur, grated onion, chopped mint and basil, salt, cumin, sweet paprika or chili paste, and Lebanese seven-spice seasoning.

The mixture is kneaded for eight to 10 minutes, with additional ice added to keep it cold, until the bulgur softens and the ingredients form a single smooth mixture. It is then shaped on a serving plate, flattened with olive oil, and patterned with a spoon or fingertips.

Generous extra-virgin olive oil fills the indentations. Toasted pine nuts, walnuts, fresh mint, spring onion and sliced radish complete the presentation. The dish is traditionally served during Sunday family meals or special gatherings, alongside fresh pita and olive oil.