In Lebanese cuisine, the wheat-and-meat dish traditionally served raw is kibbeh nayyeh.
The dish is made from finely ground raw lamb or beef, bulgur, onion, and spices. Its name means “raw kibbeh,” distinguishing it from baked, fried, or stuffed kibbeh varieties.
Kibbeh has many regional forms across the Levant. Kibbeh nayyeh is commonly associated with Lebanon and is usually prepared immediately before serving. It is often eaten with bread, olive oil, onions, or fresh herbs.
A common mix-up is confusing it with kibbeh bil-saniyeh, which is baked in a tray. Food safety is especially important because the traditional preparation uses uncooked meat.