Kibbeh Nayeh
A celebrated raw lamb and bulgur dish, the crown jewel of Lebanese mountain cuisine, served at festive gatherings.
Cook this with Layla's voice
All 214 Sofra recipes are free in the app. This one includes Lebanese-Arabic voice narration by Layla, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 cup Fine bulgur wheat
- 500 g Fresh lean lamb (leg or shoulder)
- 1 medium White onion
- 1/4 cup Fresh mint leaves
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/2 tsp Black pepper
- 1 tsp Salt
- 3-4 tbsp Ice water
- 3 tbsp Extra virgin olive oil
Instructions
- Rinse the bulgur wheat thoroughly, then soak in cold water for 20 minutes. Drain and squeeze out all excess moisture.
- Ensure the lamb is very cold (near freezing). Trim all fat and sinew, then cut into small cubes.
- Using a meat grinder or food processor, grind the lamb twice until very smooth. Keep refrigerated between grinds.
- Finely grate or process the white onion, then squeeze out all liquid through a clean cloth.
- In a large bowl, combine the ground lamb, drained bulgur, grated onion, mint, allspice, cinnamon, pepper, and salt.
- Knead the mixture vigorously with your hands, adding ice water one tablespoon at a time until the mixture is smooth, cohesive, and slightly elastic.
- Taste and adjust seasoning. The mixture should be well-seasoned and fragrant.
- Spread onto a flat serving plate, pressing it into a smooth disc about 2cm thick.
- Use your fingers or a fork to create a traditional cross-hatch pattern on the surface.
- Drizzle generously with the finest extra virgin olive oil you have.
- Garnish with fresh mint leaves and serve immediately with warm pita bread and raw onion slices.
Hear every step in Lebanese-Arabic
Layla narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh Nayeh?
A celebrated raw lamb and bulgur dish, the crown jewel of Lebanese mountain cuisine, served at festive gatherings.
Where is Kibbeh Nayeh from?
Kibbeh Nayeh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Nayeh vegetarian?
No — as written, Kibbeh Nayeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Kibbeh Nayeh?
The allspice called for here is part of the traditional recipe and gives Kibbeh Nayeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh Nayeh?
In a Lebanese appetizers spread, Kibbeh Nayeh is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Kibbeh Nayeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.