Kibbeh Nayeh

Kibbeh nayeh is silky, cool, and delicately spiced, with the sweetness of onion and cinnamon balanced by fresh mint and rich olive oil. Toasted pine nuts add a nutty crunch to the soft, smooth lamb-and-bulgur mixture, making it a refined and deeply traditional mezze.

Safety Warning

This dish contains raw lamb. Use only impeccably fresh meat from a trusted source, keep it below 4°C at all times, avoid cross-contamination, and serve immediately. It is not recommended for pregnant people, young children, older adults, or anyone immunocompromised.

Nutrition · per serving

470kcal

28gProtein

15gCarbs

33gFat

3gFiber

2 servings

Ingredients

12 items

Kibbeh mixture

extra-fine bulgur40 g

ice-cold water60 ml

very finely ground fresh lean lamb250 g

small onion, very finely grated50 g

fresh mint leaves, finely chopped8 g

ground cinnamon1 g

ground allspice1 g

fine sea salt4 g

white pepper0.5 g

To finish

pine nuts15 g

extra virgin olive oil20 ml

fresh mint leaves4 g

Tips

•Use only the freshest lamb from a trusted butcher, ideally ground to order from a lean whole cut rather than pre-packed mince.
•Extra-fine bulgur is essential here; coarse bulgur will stay gritty and disrupt the traditional smooth texture.
•Traditionally served with lettuce leaves, radishes, spring onions, and warm pita, though these are optional accompaniments and not included in the nutrition estimate.
•Chilling the plate and bowl helps keep the mixture cold and improves the final texture.

Steps

1
Rinse the extra-fine bulgur quickly under cold water, drain well, then soak it in the ice-cold water for 10 minutes until softened but not mushy. Meanwhile, keep the lamb refrigerated; for kibbeh nayeh, the meat must stay very cold for the best texture and food safety.
40 g extra-fine bulgur60 ml ice-cold water250 g very finely ground fresh lean lamb
2
While the bulgur soaks, toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Transfer immediately to a plate so they do not keep browning.
15 g pine nuts
3
Squeeze the soaked bulgur gently to remove any excess water. In a chilled bowl, combine the bulgur, grated onion, chopped mint, ground cinnamon, ground allspice, fine sea salt, and white pepper. Mix well so the seasonings are evenly distributed before adding the meat.
40 g extra-fine bulgur50 g small onion, very finely grated8 g fresh mint leaves, finely chopped1 g ground cinnamon1 g ground allspice4 g fine sea salt0.5 g white pepper
4
Add the very finely ground cold lamb and knead firmly with clean hands for 3-5 minutes, pressing and folding until the mixture becomes smooth, cohesive, and slightly paste-like. If the mixture feels too firm, wet your hands with a few drops of cold water; if it looks coarse, keep kneading until it turns silky.
250 g very finely ground fresh lean lamb
5
Spread the kibbeh nayeh onto a chilled serving plate in an even oval or shallow mound, creating ridges with the back of a spoon. Drizzle with the extra virgin olive oil, scatter over the toasted pine nuts, and garnish with the fresh mint leaves. Serve immediately while cold.
20 ml extra virgin olive oil15 g pine nuts4 g fresh mint leaves

Origin & History

Kibbeh nayeh is a classic Lebanese mezze made from raw lamb or beef pounded with fine bulgur and spices. It is especially associated with mountain regions of Lebanon, where high-quality fresh meat and careful hand preparation are central to the dish. The preparation reflects the broader Levantine tradition of finely textured kibbeh in both raw and cooked forms.

lebanese lamb mezze raw bulgur classic intermediate

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Steps

Rinse the extra-fine bulgur quickly under cold water, drain well, then soak it in the ice-cold water for 10 minutes until softened but not mushy. Meanwhile, keep the lamb refrigerated; for kibbeh nayeh, the meat must stay very cold for the best texture and food safety.

40 g extra-fine bulgur60 ml ice-cold water250 g very finely ground fresh lean lamb

While the bulgur soaks, toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Transfer immediately to a plate so they do not keep browning.

15 g pine nuts

Squeeze the soaked bulgur gently to remove any excess water. In a chilled bowl, combine the bulgur, grated onion, chopped mint, ground cinnamon, ground allspice, fine sea salt, and white pepper. Mix well so the seasonings are evenly distributed before adding the meat.

40 g extra-fine bulgur50 g small onion, very finely grated8 g fresh mint leaves, finely chopped1 g ground cinnamon1 g ground allspice4 g fine sea salt0.5 g white pepper

Add the very finely ground cold lamb and knead firmly with clean hands for 3-5 minutes, pressing and folding until the mixture becomes smooth, cohesive, and slightly paste-like. If the mixture feels too firm, wet your hands with a few drops of cold water; if it looks coarse, keep kneading until it turns silky.

250 g very finely ground fresh lean lamb

Spread the kibbeh nayeh onto a chilled serving plate in an even oval or shallow mound, creating ridges with the back of a spoon. Drizzle with the extra virgin olive oil, scatter over the toasted pine nuts, and garnish with the fresh mint leaves. Serve immediately while cold.

20 ml extra virgin olive oil15 g pine nuts4 g fresh mint leaves

Origin & History