🇱🇧 Lebanon · Food
Kibbeh Nayyeh
By eatmundo · July 12, 2026
A refined Lebanese classic, this raw meat delicacy is an ode to freshness and spice. It is traditionally served with fresh mint, olive oil, and flatbread.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely grind 500g of lean lamb twice in a meat grinder until it reaches a smooth, paste-like texture.
- 2
Rinse 300g of fine bulgur wheat under cold water and let it soak for 10 minutes until soft.
- 3
In a large mixing bowl, combine the meat, bulgur, and a blend of Lebanese seven spices to taste.
- 4
Knead the mixture by hand for 15 minutes, adding drops of ice water to keep the meat firm and cool.
- 5
Pulse 2 small onions in a food processor until pulverized and fold them into the meat mixture.
- 6
Spread the mixture onto a flat serving plate, creating small decorative ridges with a fork.
- 7
Top with 50g of toasted pine nuts and a generous drizzle of premium extra virgin olive oil.
- 8
Serve immediately alongside fresh mint leaves, scallions, and warm pita bread for the best experience.
Frequently Asked Questions
What is the best cut of lamb to use for Kibbeh Nayyeh?+
Use very fresh, high-quality leg of lamb, ensuring all fat and connective tissue are meticulously trimmed off before mincing.
What type of bulgur is required for this dish?+
You must use fine-grain bulgur (No. 1), as it softens quickly without needing to be cooked, providing the perfect texture.
Is it safe to consume raw lamb?+
Yes, provided you purchase extremely fresh meat from a trusted butcher who handles it for raw consumption, and keep it chilled until the moment of serving.
How do I prevent the bulgur from being crunchy?+
Soak the fine bulgur in a small amount of cold water or onion juice for at least 15 minutes to ensure it is completely tender before mixing.
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