Kibbe Naya (Lamb Tartare)


  • 6 fresh mint leaves
  • 2 chili peppers
  • 1 onion, sliced into eighths
  • 1¾ cup bulgur, cooked
  • 1 small leg of lamb, boned, about 3 pounds
  • Salt to taste
  • Black and white pepper to taste
  • Pita bread


Place mint, chilies and onion in food processor and chop. Slowly add quarter of bulgur; set aside.

Devein the lamb, cut into small cubes and pass through a fine mincer or pound in a mortar and pestle until meat reaches pureed texture. Slowly add onion and bulgur mix.

Quickly knead the mixture by hand, adding remaining bulgur. Season with salt and pepper.

Mound or spread kibbe over individual plates, drizzle with olive oil and serve with pita bread. Makes 10 to 12 servings. 

Chef Dean Hildebrand, Zahav, Philadelphia