Kibbeh Nayé

Lebanese lamb tartare

Preparation info

  • Serves


    as part of a meze course
    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

My own special favourite among the meze dishes – so long as it is made with top quality British lamb. As with all meat cookery, equipment must be spotlessly clean, and your hands clean and cool. Any kibbeh left over after a meal can be formed into little patties, grilled or fried and served with yogurt, lettuce and spring onions.


  • 250 g (9 oz) lean boned and trimmed leg of lamb, cubed
  • 75 g (


Use a processor to reduce the meat to a paste, or mince it twice and then pound it. Chill thoroughly while you put the bulghur to soak for 15 minutes in cold water to cover. Then tip the bulghur into a sieve and squeeze out any moisture remaining. Mix with chilled meat, onion, spices and seasoning. Process again to get the mixture well amalgamated, or pound it. Run your hands under the cold tap