Kibbeh Nayeh
A raw spiced lamb and bulgur dish, genuinely distinct from the site's existing shared Levantine and Iraqi Kibbeh entry, which is cooked and fried: kibbeh nayeh is entirely raw, finely pounded lamb mixed with fine bulgur, grated onion, mint, and spices, dressed with olive oil and eaten immediately, a real, different preparation, occasion, and food-safety profile from any cooked kibbeh. It's often called Lebanon's national dish, but Syria shares this same tradition just as genuinely, so it's honestly credited to both. Because this is raw ground meat, real food-safety care matters: use meat sourced same-day and ground fresh at the time of purchase, keep it thoroughly chilled until prep, and prepare and eat it within hours, never from pre-packaged ground meat; pregnant people, young children, older adults, and anyone immunocompromised should avoid raw meat dishes like this one entirely.
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g very fresh, well-trimmed lean lamb, finely ground twice
- 1/2 cup fine bulgur, briefly soaked
- 1 onion, grated
- Fresh mint, chopped
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp Aleppo pepper (or chili flakes)
- 1/4 cup olive oil
Steps
- Ensure the lamb is freshly ground and thoroughly chilled before starting.
- Knead the lamb with the soaked bulgur, grated onion, mint, allspice, cinnamon, and Aleppo pepper into a smooth, well-combined paste.
- Season with salt and continue kneading until the mixture is uniformly smooth.
- Spread onto a platter, drizzle generously with olive oil, and garnish with mint.
- Serve and eat immediately; do not hold at room temperature or store for later.