Kibbeh Nayeh (Lamb Tartare)

Kibbeh Nayeh (Lamb Tartare)

Kibbeh NayehServings: 6-8 people



  • 2 Lb. of boneless lamb (upper leg)
  • 1/2 cup of fine Burghul (cracked wheat)
  • 1 small white onion
  • punch leaves fresh green mint
  • 10 leaves of green Marjoram (Mardakoush)
  • 1/2 teaspoon of 7-spices
  • 1/2 teaspoon of Cayenne pepper
  • 2/3 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • High quality olive oil



  1. Degrease meat
  2. Peel the onion
  3. In a food processor, chop half of the onion and add 1 tablespoon of the Lebanese 7 spices. Add half of the meat and some salt. Mix. Add 2 ice cubes to obtain a creamy mixture. When the mixture has thickened and sticks to the bowl, repeat with the remaining meat.
  4. Wash the bourghol in cold water and wring it well. Add the bourghol to the meat.
  5. Mix the preparation by hand, add all spices.
  6. To serve the kibbeh nayeh: Drizzle with a little olive oil and serve with pita bread, white onions and fresh mint.

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