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Kibbeh nayyeh

Kibbeh nayyeh

Kibbeh nayyeh (or kebbé nayé) is a lamb tartar popular around the Middle East. It usually has soaked bulgur, which we omit for a Paleo version.


  • 1½ lbs lean lamb leg meat
  • 1 small onion
  • 4 Tbsp parsley, chopped
  • 2 Tbsp mint, chopped or 1 Tbsp dried mint
  • 2-4 Tbsp Aleppo pepper or paprika
  • ½ tsp Aleppo Seven Spice or Garam Masala, ground
  • 1 Tbsp tomato paste
  • 3 Tbsp olive oil
  • Salt to taste
  • Mint leaves, olives, pine nuts and lemon quarters for garnish
  • Lettuce leaves for serving


  1. 1

    Cut meat into 2-3 cm cubes. Place 1/3 of the meat into a food processor. Grind, by pulsing, without puréeing. Repeat with remaining meat in two batches. Place ground lamb into a bowl.

  2. 2

    Dice onion and place in the food processor with chopped mint and parsley, Aleppo pepper, spices and tomato paste. Grind finely to mix it all together.

  3. 3

    Place the paste into a bowl and mix with a fork to incorporate oil. Taste and adjust seasoning.

  4. 4

    Spread on a platter with mint leaves, pine nuts and lemon quarters. Sprinkle on some olive oil and serve.

A variation of the Kitfo from The Spice Trekkers Cook at Home