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Kibbeh Nayyeh raw meat appetiser Middle Eastern style served
Fresh raw lamb tartare with bulgur and spices

Kibbeh nayyeh

Author: Flavelo
Recipes Quick Meals Starters
A dish for the brave and the gourmets. This is the Lebanese steak tartare, but instead of egg and mustard, it's made with bulgur and Eastern spices. Meat quality is non-negotiable here: only the freshest, leanest meat will do. Kneading with ice cubes keeps the meat cold, while the bulgur adds a crunchy texture to the creamy meat.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Lebanese

Ingredients

Equipment Needed

  • Meat grinder (very clean!)
  • Serving platter
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Wash the bulgur and let it stand damp for 10 minutes, then squeeze it out completely.

Tip: We don't cook it, just hydrate it. Its crunch gives the dish its character.
2 ✓

Cut the meat into cubes, removing all sinew and fat. Grind twice using the finest setting.

Tip: The goal is a pasty consistency. Being fat-free is important because raw fat has an unpleasant taste and texture in the mouth.
3 ✓

Place the meat in a bowl with the bulgur, grated onion, chopped mint, and spices. Toss in the ice cubes.

Tip: The ice cools the meat against the warmth of your hands, and the slowly melting water forms an emulsion, making the mixture creamy.
4 ✓

Knead the mixture vigorously until uniform and elastic. Remove the remaining ice.

5 ✓

Spread onto a plate, press patterns into it with a fork or your fingers. Drizzle generously with olive oil.

Tip: The oil is a flavour carrier and protective layer.
6 ✓

Eat with pitta bread, onion, and mint.

Recipe FAQ

Is it safe?
Only with fresh meat purchased from a reliable butcher. To avoid surface contamination, it's worth buying the meat whole and mincing it at home.
The meat has discoloured.
It browns due to oxidation. Serve immediately and drizzle with olive oil, which seals it from the air.

Ingredients

  • 500 g Beef fillet or very lean topside (sinew-free)
  • 100 g Fine bulgur wheat (brown)
  • 1 whole Onion (grated)
  • 1 handful Fresh mint leaves
  • 1 tsp Seven spice mix (baharat)
  • 1 tsp Cumin
  • 1 tsp Salt
  • 50 ml Extra virgin olive oil
  • 2 whole Ice cubes