How long does it take to make Kubbeh Nayeh?

Soak the fine bulgur for about 15 minutes in lukewarm water, squeeze well, and knead with the meat for about 5 minutes, adding olive oil gradually, until the mixture is smooth; keep chilled until serving.

24 minTotal

8 minActive time

16 minSetting

Step by Step

#	What to do	How long
1	Soak the bulgur 15 minutes in cold water, drain and squeeze well	15 min
2	Mix the meat with the bulgur, onion, cumin, salt and black pepper	1 min
3	Knead the mixture about 5 minutes	5 min
4	Place the mixture on a flat serving plate and flatten into a disk	1 min
5	Pour the olive oil over the top	1 min
6	Serve immediately with pita	1 min

How to Tell It's Done

until evenly combined
until smooth and sticky

Tips

Raw meat: buy very fresh meat, ground the same day, keep the mixture chilled and serve right after making it.

More Ways

Chopped raw beef and bulgur soaked in hot water, with a small onion, paprika, cumin and coriander seeds; the olive oil goes in gradually while kneading, then roll the kubbeh out between two sheets of parchment paper and drizzle olive oil on top.

The full recipe: Kubbeh Nayeh →

Recipes with Kubbeh Nayeh

Kibbeh Nayeh – Raw Meat Kibbeh

Kibbeh Nayyeh - Syrian-Iraqi Raw Kibbeh

Kibbeh Nayyeh – Lebanese Raw Kibbeh

Kibbeh Nayyeh - Raw Lamb Patty Kibbeh Nayeh - Traditional Raw Kubbeh

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