Lebanese raw lamb tartare with bulgur, onion, and spices — a prized delicacy.
Kibbeh Nayyeh is Lebanon's equivalent of steak tartare — the highest-quality raw lamb finely ground with fine bulgur, onion, and a blend of spices. It is considered a mark of Lebanese culinary pride, traditionally served at family feasts and special occasions. Always made with the freshest, highest-quality lamb and eaten immediately, it is drizzled with olive oil and served with fresh mint, scallions, and pita.
Serves 6
Soak fine bulgur in cold water 20 minutes. Drain and squeeze out all water with your hands.
Combine lamb, squeezed bulgur, grated onion, seven-spice, cinnamon, and salt. Knead with cold hands until fully combined and smooth. Keep mixture cold throughout.
Spread on a plate, make decorative ridges with your fingers. Drizzle olive oil and serve immediately with mint, spring onions, and pita.
Use only the freshest lamb from a trusted butcher.
Keep hands and bowl cold throughout preparation.
Add crushed dried red pepper for heat.
Some families add a small piece of lamb fat for richness.
Must be eaten immediately. Do not store raw kibbeh.
Kibbeh Nayyeh has been a symbol of Lebanese generosity and culinary mastery for centuries, served at the center of any great feast.
Use only the freshest, highest-quality lamb from a trusted source. Consume immediately after preparation.
Per serving (200g) · 6 servings total
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