Kibbeh Nayeh Recipe

Kibbeh Nayeh is raw ground goat or lamb meat mixed with bulgur and spices. Think Lebanese-style steak tartare. Kibbeh Nayeh is typically drizzled with olive oil and eaten with pita bread, mint, and green onions. We traveled to Zgharta, Lebanon where we learned the recipe from 's mother-in-law, Salam who has been making this recipe for over 50 years!!! Try out this amazing traditional Lebanese recipe below!!

Kibbeh Nayeh Ingredients

• 1 kg fresh ground lean goat, beef, or lamb's meat (from the leg, trimmed of fat and sinew).

*If you have a meat grinder, the meat does not have to be ground when purchased. 

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• 200 g fine grade bulgur (cracked wheat)

• pinch of white pepper

• pinch of salt

• 1 Tbsp of 7 spices (optional)

• 1 handful of fresh mint

• extra virgin olive oil

Old Kitchen Tips & Tricks:

• Seven Spices is a common middle-eastern blend of spices that can be found at most Armenian, Arabic, and Turkish grocery stores.

• Since you are consuming raw meat, it is very important that you know your butcher and they can vouch for the freshness and quality of the meat you are purchasing. 

• Back in the day, the meat was pulverized with a mortar and pestle, so if you feel like getting a good arm workout, feel free to try the recipe out the traditional way!

Kibbeh Nayeh Recipe

Kibbeh Nayeh Recipe

1. Preparing the bulgur

Rinse the bulgar with cold water until the water runs clear. Soak the bulgur in water for 30 minutes. After 30 minutes of soaking drain the bulgur by sqeezing it in your hands. 

2. Processing the meat

Place the ground meat in a food processor or meat grinder. Process until the meat has the consistency of a paste. See picture below for an idea of the consistency.

3. Incorporating the spices into the meat

Add a pinch of salt, a pinch of white pepper, the seven spices, and knead them into the meat. If using a food processor, just add the spices to the meat and process once again. 

4. Combining the bulgur and meat

Add the bulgur into the meat a handful at a time, kneading and folding it into the meat. Keep a bowl of cold water next to you, and add a bit of the water to the kibbeh to soften and dampen the consistency. 

5. Forming the kibbeh

Once the meat, spices, and bulgur are evenly dispersed, begin to form the kibbeh by molding a large clump in your hand. Use your hand like a paintbrush, dabbing it in the water and patting down the kibbeh so that it is smooth. Place the kibbeh on a plate, pat it down and level it off with your hands. Using your fingers or the back of a spoon, create grooves in the kibbeh. Garnish with mint, drizzle with olive oil, and enjoy Kibbeh Nayeh, made with Love!

Written by The Recipe Hunters:

Leila Elamine and Anthony Morano