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Holidays & Special Occasions

Kibbeh Nayyeh (Raw Kibbeh)

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40 min
Prep
0 min
Cook

Ingredients

  • 500 g (1 lb) very fresh lean lamb leg, trimmed and finely minced
  • 150 g (3/4 cup) fine bulgur wheat
  • 1 small onion, grated
  • 5 g (1 tsp) ground allspice
  • 5 g (1 tsp) ground cinnamon
  • 2 g (1/2 tsp) chili flakes (optional)
  • 10 g (2 tsp) salt
  • Ice water, as needed
  • 60 ml (1/4 cup) olive oil, for serving
  • 1 small onion, thinly sliced, for serving

Method

  1. Soak bulgur in cold water for 15 minutes, drain and squeeze thoroughly dry.
  2. Ensure the lamb is finely minced or ground twice through a fine grinder for a smooth texture.
  3. Combine lamb, bulgur, grated onion, allspice, cinnamon, chili flakes and salt in a large bowl.
  4. Knead the mixture by hand for several minutes, adding small amounts of ice water as needed to reach a smooth, paste-like consistency.
  5. Spread onto a chilled serving platter, smoothing the top with wet hands.
  6. Score a decorative pattern on the surface and drizzle generously with olive oil.
  7. Garnish with thinly sliced onion and serve immediately with extra olive oil, mint and flatbread.

Introduction: A festive delicacy of finely pounded raw lamb blended with bulgur and spices, kibbeh nayyeh is served at celebrations and gatherings across Lebanon, prized for showcasing the freshest, highest-quality meat.

Cultural Background: A festive delicacy of finely pounded raw lamb blended with bulgur and spices, kibbeh nayyeh is served at celebrations and gatherings across Lebanon, prized for showcasing the freshest, highest-quality meat.

Tips: Use only the freshest, highest-quality lamb from a trusted butcher, sourced and prepared the same day. Keep all ingredients and equipment well chilled throughout preparation for food safety and texture.

Variations: A cooked version, kibbeh bil sanieh, uses the same base flavours but is fully baked for those who prefer not to eat raw meat.

Storage: Best consumed immediately; not recommended for storage due to the use of raw meat.

Reheating: Not applicable; served raw and fresh.

FAQs:

Q: Is kibbeh nayyeh safe to eat?

A: It relies entirely on very fresh, high-quality meat from a trusted source prepared and eaten the same day; those with food safety concerns can prepare the baked version instead.

Q: Can I use beef instead of lamb?

A: Yes, lean beef is sometimes used, though lamb is the traditional choice for this dish.

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