Kibbeh Nayeh Recipe (Raw Kibbeh)

Preparation: 4 To 6 Servings
TIME: 20 Minutes

Kibbeh nayeh is a very famous Lebanese recipe which relies on fresh lean veal or lamb meat. It’s also known for its distinct and unique flavour due to its use of fresh herbs with a delicious spice blend known as “kamouneh”. Unlike the raw kafta mixture, this raw kibbeh recipe contains more bulgur wheat and organic extra virgin olive oil. The kamouneh spice mix is easy to make using: 2 tbsp cumin seeds, 1 tbsp black peppercorns, 1 tbsp dried rose petals, 2 tsp dried marjoram, 1 tsp dried mint, 2 tsp dried basil, 1/2 tsp cinnamon, 1 tbsp 7 spice and 1 tsp salt. The right amount of seasoning is an essential part of the kibbeh nayeh recipe; you want to use enough to complement the meat but not too much to avoid overpowering the meat flavour.

Another vital component of this recipe is fresh herbs; the fresh basil and mint bring the flavours to life without overwhelming the meat and kamouneh flavours. You also want to make sure to get the best quality meat available and that the meat stays fresh and cold until you prepare it. Many people serve kibbeh nayeh at room temperature with a final touch of organic extra virgin olive oil and radishes, spring onion, fresh herbs and cucumber on the side.

Arabic , Beef , Meat , Non-Vegetarian , Snack ,


  • 500 gram of veal fillet or lean lamb with all fat trimmed off
  • 1/2 small onion
  • 3/4 cup fine bulgur wheat
  • 1 tsp salt
  • 5-10 basil leaves
  • 1 tsp kamouneh spices
  • 3-4 mint leaves
  • Coroli organic extra virgin olive oil
  • 1/4 tsp dried Mediterranean herbs


  1. Blend the lamb fillets in a food processor on a fine setting until the mixture begins to form a ball-shaped clump. Keep blending if necessary to ensure an extra-fine mince texture.
  2. Soak the bulgur wheat in water and cover it for five minutes, then drain it from water.
  3. Chop the herbs and onion extra fine and add the spices, onion, fresh and dried herbs, and salt to the meat along with the bulgur wheat in a mixing bowl.
  4. Mix the ingredients together thoroughly and taste to adjust the seasoning to your taste.
  5. Transfer the kibbeh to a serving plate and use a knife or spoon to make a pattern with indents. Drizzle some organic extra virgin olive oil on top of the kibbeh.
  6. Serve immediately with bread, a selection of herbs, sliced onion, pickles, and cucumber

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