Raw meat? In the middle of a feast? Welcome to Kibbeh Nayeh, Lebanon’s fearless answer to steak tartare. This ancient dish of minced lamb, bulgur, olive oil, and spices is eaten raw, fresh, and with reverence. Made for special occasions, shared among family, and always served with a side of trust.
How to Make Kibbeh Nayeh (Raw Meat Tartare)
Kibbeh Nayeh is the OG Lebanese power dish. Think of it as the ultimate flex in Levantine cooking—we trust our butcher, we know our history, and yes, we eat it raw.
To make it right, you need:
This dish is all about trust, tradition, and technique. Let’s break it down.
Cultural Notes & Flavor Hacks
Substitutions & Hacks
Storage + Reheating Tips
Pair It With
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Kibbeh Nayeh
Raw minced meat kneaded with fine bulgur, olive oil, spices, and fresh herbs. Served chilled and eaten with pita bread, mint, and onions.
Equipment
Ingredients
For the Kibbeh:
- ½ lb lamb tenderloin or sirloin very fresh, trimmed of all fat and sinew
- ½ cup fine bulgur
- ½ onion finely grated or puréed
- ¼ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp black pepper
- ½ tsp salt
- 2 tbsp ice-cold water
- 2 tbsp olive oil
- Fresh mint leaves for garnish
For Serving:
- Olive oil drizzled on top
- Sliced onions
- Mint sprigs
- Lebanese pita bread or markouk
Instructions
Soak the Bulgur
- Place the fine bulgur in a bowl and cover with a few tablespoons of cold water. Let it soak for 10 minutes, then squeeze out any excess water using a clean towel or your hands.½ cup fine bulgur
Prep the Meat
- Trim every bit of fat and sinew off the meat. This is crucial, no chewy bits allowed. Chop finely with a sharp knife or grind in a food processor until smooth but not mushy. You want a soft, uniform texture.½ lb lamb tenderloin or sirloin
- Pro tip: Keep the meat very cold during this process to maintain texture and freshness.
Combine the Kibbeh
- In a large bowl, combine the minced meat, soaked bulgur, onion purée, spices, olive oil, and ice-cold water. Knead the mixture with your hands for 5–10 minutes until it’s smooth and slightly sticky.½ onion, ¼ tsp cinnamon, ¼ tsp allspice, ¼ tsp black pepper, ½ tsp salt, 2 tbsp ice-cold water, 2 tbsp olive oil
- Taste and adjust seasoning, but traditionally, it’s served mild to let the meat shine.
Shape & Serve
- Form into a dome or spread flat on a plate using the back of a spoon. Create decorative grooves or lines on top and drizzle generously with olive oil. Garnish with fresh mint and sliced onions.Fresh mint leaves, Olive oil, Sliced onions, Mint sprigs, Lebanese pita bread or markouk
Notes
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 288kcal | Carbohydrates: 15g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 474mg | Potassium: 220mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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