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Kibbeh Nayyeh served with fresh pita bread and pomegranate seeds
Authentic Middle Eastern Kibbeh Nayyeh with bulgur and raw meat

Lebanese kibbeh nayyeh

Author: Flavelo
Recipes Starters
Kibbeh Nayyeh is the steak tartare of Levantine cuisine. Its essence is freshness and texture: silky raw meat made exciting by crunchy bulgur and warm spices. Since it involves raw meat, hygiene and meat quality are non-negotiable – this is a dish of trust.
🕒 Prep Time 40 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Sharp knife
  • Large mixing bowl
  • Food processor (optional but recommended for pasting meat)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Rinse the bulgur in cold water, then let stand for 5-10 minutes. Then squeeze the water out very thoroughly by hand or in a tea towel.

Tip: If water remains, it will make the meat soggy and the mass won't hold together.
2 ✓

Place the meat (which the butcher has already minced twice) in a food processor with the grated onion, salt, spices, and a little ice water. Puree briefly until paste-like.

Tip: Ice cold water helps form an emulsion (creaminess) and keeps the meat cold from the machine's heat.
3 ✓

Remove meat to a bowl and knead by hand with the squeezed bulgur. Knead for 5-10 minutes, like dough, until uniform.

Tip: Hand heat helps the bulgur soften and unite with the meat.
4 ✓

Spread the mixture on a flat plate. Use a spoon or wet hands to make patterns or indentations.

Tip: The indentations are there to catch the olive oil.
5 ✓

Drizzle generously with olive oil, sprinkle with fresh mint or onion. Serve immediately with fresh pita.

Tip: Only to be consumed fresh!

Recipe FAQ

Is it safe to eat raw lamb?
Only if you buy from a trusted butcher and it is minced fresh THAT DAY in front of you. Do not use pre-packaged mince!
What bulgur should I use?
Exclusively the finest grain (fine) bulgur, because we don't cook it, only soak it.

Ingredients

  • 500 g Fresh leg of lamb (lean, free of sinew and fat, minced twice)
  • 150 g Fine bulgur wheat (brown)
  • 1 head Onion (grated)
  • 1 tsp Ground allspice
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cinnamon
  • 1 tsp Dried mint (crumbled)
  • 1 tsp Salt
  • 2 tbsp Ice cold water
  • 4 tbsp Extra virgin olive oil (for serving)
  • 4 pcs Pita bread