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    Home » Recipes » Levantine

    Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)

    By Mariam・Published:Jan 8, 2021・Updated: Aug 27, 2022・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe
    KIBBEH NAYEH LEBANESE RAW KIBBEH

    Raw kibbeh nayeh (Lebanese raw meat kibbeh) is a quintessential Lebanese dish cherished by millions of people. I remember how my grandma would have it on the table during Sunday family lunches. It was always the star dish that everyone couldn't wait to have with a drizzle of olive oil and crunchy white onions.

    close up view of kibbeh nayeh

    Kibbeh is the national dish of Lebanon, and there are a lot of variations: fried kibbeh balls, kibbeh labanieh, baked stuffed kibbeh, and kibbeh bil sanieh. If you'd like a vegan kibbeh nayeh, check out this potato kibbeh (kibbet batata).

    What I Love About This Recipe

    I used to think kibbeh nayeh was difficult to make, but when I actually made it for the first time, I was surprised that it turned out to be super easy to whip up.

    All you need is some good-quality meat, bulgur, and a few Lebanese spices and you'll be on your way to creating this much-loved Lebanese dish.

    Ingredient Notes

    • Raw beef, raw lamb, or raw veal meat: The meat has to be fresh and bought from a butcher you trust.
    • Fine bulgur wheat: Bulgar wheat is cracked wheat, and it comes in different sizes. Make sure you don't use coarse bulgur grains because that will affect the kibbe's texture. When buying bulgar wheat at the store, look for fine bulgar wheat. Also, bulgar wheat must be soaked in water for about 1 hour before using in this recipe.
    • Onion: Use white onion for kibbe nayyeh.
    • Allspice: I don't use too much of any spice in this dish because I always aim to avoid overpowering the meat flavor.
    • Lebanese seven spices: Just a dash of this too.
    • White pepper: A teeny bit to add a little bit of heat. Alternatively, substitute with black pepper.
    • Ground nutmeg: Grind a little bit of this fresh.
    • Extra virgin olive oil
    soaked and drained bulgar wheat in a bowl
    meat for making kibbeh nayyeh

    Is Kibbeh Nayeh Safe To Eat?

    Well, I am sure most health organizations will tell you to avoid consuming raw meat. However, the Lebanese have a few tricks to stay safe and healthy when enjoying this festive raw meat dish. Here they are:

    1. The number one rule is that you have to buy the meat you're going to use for this recipe from a butcher you trust. Why? Because they're going to give you the best quality meat. They'll also ensure that they grind it on completely clean blades (this is to avoid cross-contamination with any other fresh meat).
    2. According to my grandma (who has been cooking and eating kibbeh nayeh for over 60 years), an even better way to make sure your meat is 100 percent safe for consumption is to buy it fresh from the butcher but ask them not to grind it. You can grind the raw meat at home in a food processor or meat grinder.
    3. Make sure you buy the meat you're using for this recipe on the same day you're going to make it. It's very important for the meat to be fresh. Most Lebanese butchers will only sell you meat for kibbeh nayeh to order and this is to ensure that they grind it clean and fresh.
    4. Raw meat consumption is not safe for pregnant women, children, or some people with certain health conditions.

    How To Make Kibbeh Nayeh

    The first thing in making kibbeh nayeh is to prepare the bulgar wheat. Soak the fine bulgar wheat in water for 40 minutes to 1 hour. Drain the bulgar wheat. The bulgar should be soft when ready. Peel and quarter the onion.

    Split the meat into three batches. Ground the first two in a food processor and place them in a large bowl. Put the third batch in the food processor along with the raw onion and spices and process. Add this onion mixture to the rest of the ground meat. 

    Some people add a few ice cubes to the kibbeh meat in the food processor so the meat doesn't overheat. Add very little ice to avoid excess water.

    raw grown meat in a food processore
    onions and spices in a food processor

    Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again. 

    Once everything is combined, shape the mixture into a large ball. Move it to the serving dish and start patting it down until it covers the entire serving plate. 

    kibbeh nayeh pressed into a plate

    Use a fork to make lines across the kibbeh nayeh. Drizzle with olive oil. Decorate with greens or mint.

    using a fork to make indentations in the raw kibbeh
    making line marks in the kibbeh nayeh
    raw kibbeh nayyeh on a plate
    lebanese raw kibbeh on a plate with a parsley sprig

    Tips and Tricks

    • Drizzle kibbeh nayeh with high-quality extra virgin olive oil.
    • Use fine bulgar wheat, soaked and softened.
    • For safe raw kibbeh use the freshest meat. Prepare and eat the kibbeh the same day.

    Variations

    Kibbeh nayeh is the most popular raw meat dish in Lebanese cooking. Every area in Lebanon has its variation of kibbeh nayeh. One version that comes from South Lebanon includes a strong taste of cumin. Another features some dried red chili powder (or cayenne pepper). One additional way of making raw kibbeh is adding fresh herbs like fresh mint sprigs and fresh basil leaves when grinding the meat.

    There are two main ways to grind meat for kibbeh nayeh. One is a method used in the old days: beating the meat using a pestle and mortar. The other is to use a good food processor or meat grinder.

    How To Decorate This Dish

    There's a special way kibbeh nayeh is decorated before it's served. We use a fork to make lines in it. You can do these vertically, horizontally, or both. Then drizzle the dish with olive oil which is going to flow right in these lines and form a mesmeric sight. Top the plate with fresh greens, green onions, or mint leaves if you have these on hand.

    decorating kibbeh nayeh with herbs

    How To Eat Raw Kibbeh

    I always serve raw kibbeh with fresh vegetables like mint leaves, crunchy white onions, green onions, and cucumbers. There's just something about the taste of raw meat with crunchy vegetables. In my family, pita bread is a must with raw kibbeh, so let me tell you how it's done: Scoop the raw meat using the bread, drizzle it with olive oil and top it with a crunchy veggie.

    Great dishes to serve raw kibbeh with include those featuring fresh, crunchy veggies like these salads below.

    • Lebanese Tabouli Salad (Tabbouleh)
    • Epic Fatoosh Salad With Pomegranate
    • Dried Mint Shredded Cabbage Salad

    Lebanese Kibbeh Recipes

    • Potato Kibbeh (Kibbet Batata)
    • Fried Kibbeh Balls
    • Kibbeh Bil Sanieh (Baked Kibbeh)
    • Lebanese Baked Stuffed Kibbeh

    Lebanese Cuisine

    • Sfouf Turmeric Cake
    • Shish Barak Lebanese Dumplings in Yogurt
    • Toum Lebanese Garlic Sauce
    • Zaatar Manakeesh Flatbread
    • Cheese Manakish (Manakeesh)
    • Authentic Lebanese Red Lentil Soup
    • Lebanese Kafta Kabobs
    • Lebanese Stuffed Grape Leaves (Warak Enab)

    Watch How To Make It

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    kibbeh nayeh Lebanese raw kibbeh appetizer

    Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)

    Author: Mariam
    Course: Side Dish
    Cuisine: Lebanese
    Prep: 40 mins
    Total: 40 mins
    4.75 from 4 votes
    Print Pin Rate Email
    Servings 12
    Kibbeh nayeh is a delicious Lebanese ground raw meat dish. If you've never tried to make raw kibbeh, this recipe is easy.

    Ingredients
     
    US Customary - Metric

    • 2.2 lbs raw meat (I used lamb, you can use veal or beef)
    • 20 ounces fine bulgur wheat (dry weight prior to getting soaked)
    • 1 medium onion chopped into quarters
    • 1 teaspoon allspice
    • 1 teaspoon seven spices
    • ½ teaspoon white pepper
    • ½ teaspoon ground nutmeg
    • 1 tablespoon salt
    • water keep a bowl on hand to help you form the kibbeh dough

    Instructions

    • Soak the bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
    • Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat. 
    • Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again. 
    • Once everything is combined, shape the mixture into a large ball. 
    • Move it to the serving dish and start patting it down until it covers the entire dish. Use a fork to make lines across the kibbeh nayeh. 
    • Drizzle with olive oil. Decorate with greens and/or mint. Serve & enjoy.

    Video

    Notes

    • Serve cold. 
    • Due to the nature of raw meat, this recipe should be eaten the same day it's made. 
    • Make sure to get the ground meat from a source that's appropriate for raw consumption. There are inherent health risks when consuming raw meat, so it's not recommended for pregnant women.

    Nutrition

    Serving: 1/12 dish | Calories: 331kcal | Carbohydrates: 36g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 55mg | Fiber: 0g | Sugar: 0g

    More Levantine Recipes from Lebanon, Jordan, Palestine, and Syria

    • Quinoa Kibbeh (Gluten-Free Kibbeh Recipe)
    • Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • Labneh With Za'atar and Olive Oil
    • Labneh With Mashed Garlic Paste

    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

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      Recipe Rating




    1. A.

      July 12, 2021 at 12:20 am

      5 stars
      Love Kibbe Nayeh, will be making it tomorrow..

      Reply
      • Lily

        July 12, 2021 at 7:38 am

        Enjoy! Thanks for the comment

        Reply
        • Tina rutkowski

          August 11, 2022 at 1:54 pm

          4 stars
          20 ounces bulghar wheat is way too much!

        • Lily

          August 11, 2022 at 2:29 pm

          Hi Tina, thanks for the comment! What amount do you use for kibbeh nayeh?

      • Alan

        August 03, 2021 at 10:06 pm

        What is seven spices ?

        Reply
        • Lily

          August 04, 2021 at 5:38 am

          7 spice is a ground spice blend made up of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper. You can buy it on Amazon, Middle Eastern grocery stores, or make your own at home.

    2. Sarah

      July 10, 2021 at 7:35 pm

      5 stars
      Thank you for the tip on blending the meat at home. I'm always hesitant to buy the minced meat in the store and consume it raw. But I absolutely love kibbeh nayeh, so this tip helps a lot. Thanks.

      Reply
      • Lily

        July 10, 2021 at 7:42 pm

        Glad that the tip helped you with making kibbeh nayyeh! Enjoy

        Reply

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