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Kibbe Lahem (Raw Kibbe or Kibbe Nayye)


2 1/2 cups fine cracked wheat (bulgur)

2 lbs. lean finely ground lamb or beef

2 large onions, finely grated or ground

1 Tablespoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper

1/4 teaspoon cinnamon

Prepare the Cracked Wheat: Rinse wheat in a bowl of water several times. Cover with 3 cups for each cup of wheat. Soak for 30 minutes. Drain well through a fine strainer. Return to bowl one handful at a time, squeezing forcefully so that all excess water is removed.

Place all ingredients in a large mixing bowl. Mix well in a kneading fashion, folding over frequently and gently squeezing through fingers. While doing this, keep hands wet and cool by dipping often into bowl of ice water. Kibbe must be moistened during mixing with hands full of ice water. Finished kibbe will have a raw meatloaf-like appearance. All kibbe recipes, raw or cooked, can be frozen.

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