About this Dish
Syria's most revered dish — raw minced lamb blended with fine bulgur wheat, onion and a complex spice mixture called kamouneh, served with olive oil, mint and raw onion. The quality of the lamb is everything — it must be extremely fresh and finely minced to a silky paste. Considered the ultimate test of Syrian culinary skill and served at the most important celebrations.
IngredientsServes 4
🥩Leg of lamb, 500g — very fresh, completely trimmed of all fat and sinew
🌾Fine bulgur wheat (grade #1), 150g
🧅White onion, 1 medium, roughly chopped plus extra sliced thinly to serve
🧂Fine sea salt, 1½ tsp
🌶️Kamouneh spice mix, 1½ tsp — blend of dried marjoram, cumin, allspice, cinnamon, black pepper, dried chilli flakes and a pinch of nutmeg
🫙Ice-cold water, 3–4 tbsp, as needed
🫒Extra virgin olive oil, 3 tbsp to finish
🌿Fresh mint leaves, a generous handful to serve
🌶️Dried chilli flakes, a pinch to garnish
Method
1
Rinse the bulgur wheat under cold water, then soak it in cold water for 15 minutes. Drain it very thoroughly, squeezing out every drop of moisture with your hands, and spread it on a clean towel to dry further. Excess moisture will make the kibbeh sticky and heavy.2
Ask your butcher to mince the lamb twice through the finest plate, or do it yourself at home — the meat must be ice-cold throughout. Inspect it carefully and remove any remaining white sinew, as even a small amount will ruin the silky texture of the final dish.3
Place the minced lamb in a large wide bowl with the salt, kamouneh spice mix and roughly chopped onion. Using your hands, knead the mixture firmly for several minutes until the onion is fully incorporated and the meat begins to feel cohesive and slightly sticky.4
Add the drained bulgur wheat to the meat mixture a little at a time, kneading and folding it in thoroughly after each addition. Add the ice-cold water one tablespoon at a time as you work — the mixture should be smooth, silky and pliable, not crumbly or wet.5
Continue kneading for at least 8–10 minutes total, working the mixture against the sides of the bowl with the heel of your hand. Taste a small amount — the texture should feel like a smooth, cohesive paste and the seasoning should be bold and aromatic. Adjust salt or spice as needed.6
To serve, wet your hands with cold water and press the kibbeh nayeh onto a large flat plate or platter, shaping it into an even layer about 1.5cm thick. Use your fingers to press a traditional crosshatch or wave pattern into the surface.7
Drizzle generously with good extra virgin olive oil so it pools in all the grooves. Scatter fresh mint leaves, a pinch of dried chilli flakes and the thinly sliced raw onion on top. Serve immediately with warm flatbread and more olive oil on the side — kibbeh nayeh must be eaten fresh and cold.User Reviews
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