Middle Eastern food has always been one of my absolute favorite things to eat. The flavors are amazing and I always feel great afterwards. Kibbeh nayyeh is said to have been around since biblical times. If you’re interested in trying out eating meat raw for the first time, this is a great way to do it (tartare and carpaccio are delicious as well). Some claim that eating good quality raw meat has great health benefits. Kibbeh nayyeh is an experience to be savored, an intersection of ancient and modern that has been around for millenia yet has an upscale appeal in current times.
When making raw meat dishes like kibbeh nayyeh, it’s always imperative to use high quality, pasture raised meat that’s been kept frozen for 14 days. This ensures that the meat is free of bacteria. For kibbeh nayyeh, you can use ground bison meat or lean steaks like filet mignon. If you use another cut that has more fat, you’ll want to trim that off first. The fresh herbs really make a difference in the flavor, so be sure to use fresh rather than dried. The Lebanese seven spice blend, also known as baharat, can be found in some international or gourmet grocery stores. It’s also really simple to make at home. Simply mix one tablespoon each of allspice, coriander and cinnamon with one and a half tablespoons each of ground cloves, cumin and nutmeg. The extra is nice to have on hand for other cooking.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 1 lb bison meat, kept frozen for 14 days from the time of butchering
- 1 cup finely ground bulgur wheat
- 1 shallot, minced
- ⅓ large green bell pepper,
- 15 fresh mint leaves
- 10 fresh marjoram leaves
- ½ teaspoon Lebanese 7 spice
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ⅔ teaspoon sea salt
- Good quality extra virgin olive oil
- Pita bread, chopped fresh mint leaves and toasted pine nuts for serving
- Thaw the frozen bison meat for about an hour and a half in the refrigerator. At this point, it should be about halfway thawed.
- Add the meat to a food processor along with the ground cinnamon and 5 ice cubes. Pulse the meat until it is ground very fine. Check that the meat is not becoming warm in between each pulse – if necessary, add more ice cubes to ensure that it stays cold. Place the meat in the refrigerator until you’re ready to mix with the other ingredients.
- Soak the bulgur in ice water for about 10 minutes, stirring a couple times. Drain into a strainer and press with a cheesecloth to press out as much water as possible. Set aside.
- Add the bell pepper, minced shallot, fresh herbs, sea salt, cayenne and Lebanese 7 spice to the food processor. Combine until finely chopped.
- Add the chilled meat to a large mixing bowl. Mix in the soaked bulgur wheat along with the mixture from the food processor. Use your hands to combine, taking a few minutes to ensure that everything is thoroughly and evenly incorporated.
- Transfer the kibbeh nayyeh to a medium sized serving dish and press it down into a mound or patty. Use a small knife to create a diamond shaped grid on top, or any other design you prefer.
- Garnish the kibbeh nayyeh with a drizzle of olive oil, chopped mint and toasted pine nuts. Enjoy immediately with warm pita bread.
Our Team Would Love To Hear From You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.