🥩 Kibbeh Nayyeh (Raw Kibbeh)
Kibbeh nayyeh is the raw form of kibbeh: very fresh, lean lamb pounded or finely minced with soaked fine bulgur, onion and warm spices into a silky paste. It is spread on a plate, swirled with the back of a spoon, drizzled generously with olive oil and garnished with fresh mint and onion. It is eaten scooped up with bread or lettuce as a prized mezze dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g very fresh lean lamb (leg), trimmed
- 100 g fine bulgur
- 1 small onion
- 1 tsp kammouneh or cumin-based spice mix
- 1 tsp salt
- 2 tbsp olive oil
- Fresh mint leaves
Method
- Rinse the bulgur, squeeze dry and keep chilled.
- Mince the lamb very finely (twice) or pulse with ice-cold water in a food processor.
- Blend onion with spices and salt, then knead with the lamb and bulgur into a smooth paste, keeping everything cold.
- Spread on a chilled plate, make grooves with a spoon and drizzle with olive oil.
- Garnish with mint and serve immediately.
How to make it lighter
- Use only very fresh meat from a trusted butcher and keep it cold throughout.
- Measure the olive oil — 1 tbsp ≈ 120 kcal — rather than pouring freely.
- Scoop with lettuce leaves and radishes instead of bread.
History
Kibbeh nayyeh is a celebrated Lebanese mezze, traditionally made on special occasions from meat bought from a trusted butcher on the same day.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →