​​Kibbeh nayee (raw kibbeh)

​​Kibbeh nayee (raw kibbeh)

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  • 6
  • Easy
  • Dairy free
  • 10 minutes, plus 1 hour's soaking time
  • Woolworths Dewetshof Merlot

Kibbeh nayyeh or raw kibbeh is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices. Teddy Zaki, Great SA Bake-Off alumnus and owner of Just Teddy eatery in Joburg, shares his recipe.


  • 180 g bulgur wheat
  • 1 kg fat-free, sinew-free leg of lamb, cubed
  • 1 onion, peeled and quartered
  • 1 green chilli
  • ground allspice, to taste
  • ground cumin, to taste
  • a handful mint leaves, plus extra to garnish
  • sea salt and freshly ground black pepper, to taste
  • spring onion and/or chilli, finely sliced, to garnish

Cooking Instructions

1.  Wash the bulgur wheat and soak in cold water for 1 hour.

2. In a food processor, finely mince the lamb, onion, chilli, spices and mint. Season to taste.

3.  Strain the wheat, squeezing out all excess water, and combine with the meat mixture, then process again in the food processor. Transfer to a bowl.

4. Dip your hands into iced water to keep the mixture cool and combine using your hands until the texture is soft and damp. Place on a serving platter, flatten, and garnish with extra mint, spring onion and/or chilli before serving.

Find more lamb recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly

Teddy Zaki Recipe by: Teddy Zaki
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Teddy Zaki is the creator of Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner, known for its luxe blend of French and Middle Eastern cuisine. The chef and pâtissier is the author of Just Teddy – Petals from Paris and was also a finalist on The Great South African Bake Off. Follow him on Instagram @just___teddy.

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