Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)

Name: Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)
Prep time: 40 min
Total time: 40 min
Ingredients: 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 Lebanese 7 spices; 1/2 teaspoon white pepper; 1/2 teaspoon ground nutmeg; 1 tablespoon salt; olive oil (to drizzle); water (keep a bowl on hand to help you form the kibbeh dough)

By Mariam Nabbout · Updated on Oct 28, 2025 · 26 Comments. This post may contain affiliate links.

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Raw kibbeh nayeh (Lebanese raw meat kibbeh) is a quintessential Lebanese dish cherished by millions of people. All you need is some good-quality raw meat, bulgur, onion, and a few Lebanese spices.

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.

What is Kibbeh?

Kibbeh is the national dish of Lebanon, and it's made with bulgar wheat, ground meat, onion, and spices. There are a lot of variations of Lebanese kibbeh like fried kibbeh balls, kibbeh labanieh (kibbeh balls in mint yogurt), baked stuffed kibbeh, kibbeh bil sanieh, and vegan kibbeh nayeh made with potatoes called kibbet batata.

Is Raw 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:

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).
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.
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.
Raw meat consumption is not safe for pregnant women, children, or some people with certain health conditions.

Other Ingredient Notes

Use raw beef, raw lamb, or raw veal meat. The meat has to be fresh and bought from a butcher you trust.

Use 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 an hour before using in this recipe.

A common spice used in Lebanese cooking is Lebanese seven spices made with seven ground spices: black pepper, white pepper, allspice, ground cloves, nutmeg, cumin, and cinnamon. Purchase this spice blend from the store or make homemade Lebanese seven spices.

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.

Split the meat into three batches. Ground the first two in a food processor and place them in a large bowl.

onions and spices in a food processor for Lebanese raw kibbeh

Put the third batch in the food processor along with peeled quartered raw onion and spices. Blend and 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.

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. Use a fork to make lines across the kibbeh nayeh. You can do these vertically, horizontally, or both. Then, drizzle the dish with extra virgin olive oil which is going to flow right in these lines. Decorate with greens or mint and serve with fresh pita bread.

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.

Kibbeh Nayeh 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 version features 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.

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