Kibbeh Nayeh

Kibbeh Nayeh

By author Ed Hyder


  • 1 leg of lamb, de-boned
  • 3/4 cups bulgur wheat (#2) per pound of meat
  • 1 white onion
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1 teaspoon salt per pound of meat


Remove all of the fat from the meat, discarding the fat.
Rinse the bulgur thoroughly, then soak for 30 minutes in water.
While the bulgur is soaking run the lamb meat through a meat grinder once.
Cut an onion into small pieces and mix it with the meat. Mix in the cinnamon, all spice, and salt.
Run the meat mixture through the meat grinder a second time.
Squeeze all of the water out of the bulgur using your hands or, a sieve or cheesecloth.
Mix the bulgur in with the ground lamb.
Taste and adjust seasonings. Serve with pita or flat bread, olive oil, and thinly sliced onions.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566