Lebanese kibbeh nayyeh (raw lamb, traditional)

A Lebanese lamb dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Using organic fresh herbs (mint and parsley) enhances flavor and checks on pesticide residues. Lamb's organic status matters less; focus on its freshness and source.

Ingredients

• 400 g impeccably fresh lamb, finely minced
• 50 g fine bulgur
• 1 small yellow onion, grated
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• to taste sea salt
• to taste freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped

Method

1. Rinse the bulgur under cold water and drain well. Allow it to soak up excess moisture for about 15 minutes.
2. In a large bowl, combine the minced lamb with the soaked bulgur. Mix well using your hands.
3. Add the grated onion to the lamb mixture and sprinkle in the ground allspice and cinnamon.
4. Season the mixture with sea salt and freshly ground black pepper. Adjust to your taste preference.
5. Drizzle the extra-virgin olive oil over the mixture and fold in the chopped mint and parsley.
6. Knead the mixture with your hands until it is well combined and smooth.
7. Shape the mixture into a mound on a serving plate or form into small patties. Serve immediately.

Notes

• For a gluten-free version, increase the lamb and omit the bulgur.
• Serve with fresh vegetables like radishes or cucumbers.
• Can top with pine nuts for added texture.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Lebanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.