Kebbe cru libanais
Agneau cru finement pilé avec du boulgour, de l'oignon et des épices chaudes, servi froid avec de l'huile d'olive.
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Soak the bulgur
Rinse the fine bulgur very briefly under cold water, then squeeze it dry in your hands. Spread it in a bowl, cover with ice-cold water and let it soften for 10 minutes, then squeeze out every drop of water again until it feels dry and fluffy.
- 90 g fine bulgur
✅ C'est prêt quand : the bulgur is soft but still has a tiny bite, and no water drips out when you squeeze it
Trim the lamb
Use the freshest lamb you can buy, ideally from a butcher you trust and prepared the same day. Trim away absolutely every bit of fat, sinew and silvery membrane, leaving only clean, deep-red meat, then cut it into small cubes. Spread the cubes on a tray and chill them in the freezer for 15 minutes so the meat stays firm and cold, which makes it far easier to pound smooth.
- 500 g trimmed lamb
✅ C'est prêt quand : the meat is completely clean of fat and sinew, cut small, and firm and cold to the touch
Pound to a paste
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Season and knead
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Chill before serving
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Plate and serve
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Soak the bulgur
Rinse the fine bulgur very briefly under cold water, then squeeze it dry in your hands. Spread it in a bowl, cover with ice-cold water and let it soften for 10 minutes, then squeeze out every drop of water again until it feels dry and fluffy.
- 90 g fine bulgur
✅ C'est prêt quand : the bulgur is soft but still has a tiny bite, and no water drips out when you squeeze it
Trim the lamb
Use the freshest lamb you can buy, ideally from a butcher you trust and prepared the same day. Trim away absolutely every bit of fat, sinew and silvery membrane, leaving only clean, deep-red meat, then cut it into small cubes. Spread the cubes on a tray and chill them in the freezer for 15 minutes so the meat stays firm and cold, which makes it far easier to pound smooth.
- 500 g trimmed lamb
✅ C'est prêt quand : the meat is completely clean of fat and sinew, cut small, and firm and cold to the touch
Pound to a paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and knead
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Chill before serving
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Plate and serve
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The Story Behind the Dish
Kibbeh in its many forms, baked, fried, in trays, stuffed, is considered Lebanon's national dish, and kibbeh nayeh is its most prized and demanding version. It grew out of mountain villages where fresh lamb, hand-pounded with local wheat, was a mark of hospitality and of a cook's skill with the mortar and pestle.
It is still served at family gatherings, weddings and long Sunday lunches, usually as the opening act of a meze spread, alongside arak and warm bread, before heavier cooked dishes arrive.
⭐ Why It's Famous
It is the ultimate test of a Lebanese cook's knife work, patience and the sheer freshness of their meat, a dish built entirely on technique rather than heat.
💡 Fun Fact
The word kibbeh comes from the Arabic kubba, meaning a rounded shape or ball, which is also why many cooked versions of the dish are formed into stuffed torpedo shapes.
Mount Lebanon and the Lebanese countryside
33.83°N, 35.77°E
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