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kibbeh nayeh

Kibbeh Nayeh

Traditional Lebanese raw kibbeh with herbs and spices

Course Main Course
Cuisine Lebanese
Keyword Authentic, kibbeh,
Prep Time 10 minutes
Servings 4
Author Zaatar and Zaytoun


  • 500 g of lean lamb or veal fillet all fat trimmed off
  • 3/4 cup fine bulgur wheat
  • 1/2 small onion
  • 1 tsp kamouneh spices
  • 1 tsp salt
  • 3-4 mint leaves
  • 5-10 basil leaves
  • 1/4 tsp dried Mediterranean herbs
  • Extra virgin olive oil


  1. In a food processor, blend the lamb fillets on a fine setting until it begins to clump together in a ball. Repeat if necessary to achieve an extra fine mince
  2. Soak the bulgur wheat in water to cover for five minutes, then drain in a fine sieve
  3. Chop the onion and herbs extra fine
  4. In a mixing bowl, add the spices, onion, fresh and dried herbs, and salt to the meat along with the bulgur wheat. Mix together well and taste to adjust the seasoning if necessary
  5. In a serving platter, transfer the kibbeh and use a spoon or knife to make a pretty pattern with indents. Drizzle some extra virgin olive oil on top
  6. Add ice on top to keep cool and serve immediately with flat breads and a selection of herbs, pickles, sliced raw onion and cucumber.