Kibbe nayyeh or raw kibbeh (also kibbee, kubba, Arabic كبة نية or كبة نيئة) is a common Levantine mezze. It consists of minced raw lamb or beef meat mixed with fine bulgur and spices. Kebbeh Nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Lebanese Bread is used to eat it. Sometimes a sauce of garlic, olive oil and lemon juice is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish. Many recipes call for Kibbe Nayyeh as the "shell" for cooked Kibbe as well. Ingredients 1 lb lean ground chuck (run 3 times through grinder) 1/2 cup bulgar #1 5 leaves fresh basil 2 tbs chopped parsley 1/2 of a red bell pepper frozen 1/4 cup toasted walnuts 1/2 of a white onion 1 tsp red pepper flakes 1/2 tsp dried mint 1 tbs + 1 tsp Dede's Kibbeh spice 1 tbs paprika 1 1/2 tsp salt 1/2 tsp black pepper olive oil cherry tomatoes (for garnish) Directions Make sure the meat and bulgur are cold. In a food processor, add the red bell pepper, onions, basil, parsley, salt, black pepper, red pepper flakes, dried mint, paprika, Dede's Kibbeh seasoning and 1/2 of the bulgur, blend until like a dough, then add the rest of the bulgur and blend for another 10 seconds. Next add the meat in 2 parts, blending for 10-15 seconds each time. Lastly add the toasted walnuts and blend for another 15 seconds. Spread the kibbeh in a plate and decorate with the cherry tomatoes, walnut and olives. Drizzle heavily with olive oil. Serve with fresh vegetables and pita bread. Store in refrigerator but best to eat the same day.