afoona
Kibbeh Nayyeh – Lebanese Raw Kibbeh
Meat

Kibbeh Nayyeh – Lebanese Raw Kibbeh

Traditional raw kubbeh of lamb, ground meat and bulgur — eaten fresh with olive oil and mint

⏱ 1 hr🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
🥩 Meat

👨‍🍳 Method

For the Meatball mix

  1. 1
    Soak the bulgur 15 minutes in cold water, drain and squeeze well.
    ⚙ SoakingBowl
  2. 2
    Mix the ground meat with the bulgur, onion, baharat, cinnamon, salt and black pepper until evenly combined.
  3. 3
    Knead the mixture by hand, about 10 minutes, until smooth and sticky.

To assemble

  1. 4
    Place the mixture on a flat serving plate and flatten into a disk.
  2. 5
    Score a diamond pattern across the top of the kubbeh with a knife.
    Knife
  3. 6
    Pour the olive oil over the top and sprinkle with the walnuts and mint.
  4. 7
    Serve immediately with pita bread and fresh vegetables.
    💡Raw meat: buy very fresh meat, ground the same day, keep the mixture chilled and serve right after making it.
645calories
38 gprotein
24 gcarbs
41 gfat
● protein 24%● carbs 16%● fat 60%

Per serving (218 g), of 4 servings

For the Meatball mix · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2)

  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Meatball mix → Kubbeh Nayeh

🧩 Another 4 recipes based on Kubbeh Nayeh

Kibbeh Nayeh – Raw Meat KibbehKibbeh Nayyeh - Syrian-Iraqi Raw KibbehKibbeh Nayyeh - Raw Lamb PattyKibbeh Nayeh - Traditional Raw Kubbeh

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