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

Lebanese Raw Lamb Tartare with Bulgur (Kibbeh Nayyeh)

Author: Flavelo
Recipes Appetizers
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 built on 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

⚠️ Wheat

Instructions

1 ✓

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

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

Place the meat (already double ground by the butcher) in a food processor with the grated onion, salt, spices, and a little ice water. Puree briefly until it becomes a paste.

Tip: Ice-cold water helps create an emulsion (creaminess) and keeps the meat cold against 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: The heat of your hands helps the bulgur soften and unite with the meat.
4 ✓

Spread the mixture onto 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: Consume immediately while fresh!

Recipe FAQ

Is it safe to eat raw lamb?
Only if you buy from a trusted butcher and it is ground FRESH that day in front of you. Do not use pre-packaged ground meat!
What bulgur should I use?
Exclusively the finest grind (#1) bulgur, because we don't cook it, we just soak it.

Ingredients

  • 1 lb Fresh Leg of Lamb (lean, free of sinew and fat, double ground)
  • 3/4 cup Fine Bulgur Wheat (#1)
  • 1 pc Onion (grated)
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cumin
  • 1/2 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