Beef Kibbeh Nayeh, Lavash, Labneh* Recipe

Prepare bulgur (if using)

Place the fine bulgur in a small bowl and cover with lukewarm water by about 1/4 inch. Let sit for 10 minutes until softened, then drain in a fine sieve and press out excess water with the back of a spoon or paper towel. Set aside and chill.

Keep beef cold and mince

For food-safety and texture, chill the beef in the freezer for 15–20 minutes until very cold but not frozen solid. Using a very sharp knife, finely mince the beef to a paste-like consistency (or run twice through a grinder with a fine plate). Pat dry any surface moisture with paper towels and return to a chilled bowl.

Combine ingredients

In a chilled mixing bowl, add the minced beef, drained bulgur (if using), salt, allspice, cinnamon, black pepper, chopped mint, chopped parsley, chopped green onion, pomegranate molasses (if using), olive oil and lemon juice. Using a spoon or your hands (wear food-safe gloves if preferred), mix and knead until cohesive and slightly tacky, about 2–4 minutes. Taste a very small pinch for seasoning only if you are confident about raw-beef tasting; otherwise trust the salt level.

Texture and chill

If the mixture feels too loose, chill for 15–20 minutes to firm up. Adjust seasoning if needed. Transfer the kibbeh nayeh to a serving bowl, smooth the top, drizzle 1–2 teaspoons olive oil over it and garnish with a few mint leaves and a sprinkle of finely chopped parsley. Keep refrigerated until ready to serve, but let sit at room temperature 5–10 minutes before plating for best flavor.

Safety note

Kibbeh nayeh is a raw meat preparation. Use the freshest, highest-quality beef from a trusted source and keep cold until serving. Consume the same day and keep out of reach of children, elderly or immunocompromised guests. If you prefer, cook a small amount to test seasoning or use very briefly seared beef instead.

If making labneh from scratch, whisk the yogurt with 1/4 tsp salt until smooth. Line a fine mesh sieve with cheesecloth or a clean kitchen towel and set over a bowl. Spoon the salted yogurt into the cloth, fold, and refrigerate for 8–12 hours (or until thick and spreadable). For a quicker version, use store-bought labneh and stir in 1/8–1/4 tsp salt to taste.

When ready to serve, transfer the labneh to a small serving bowl, use the back of a spoon to create a shallow well, drizzle 1 tbsp olive oil over the top and sprinkle with za'atar or chopped mint.

Prepare vegetables: thinly slice the red onion and soak in cold water 5–10 minutes if you want milder onion flavor, then drain. Halve cherry tomatoes and slice cucumber. Arrange fresh mint and parsley leaves for garnish.

Warm lavash briefly: wrap lavash in a clean towel and place in a warm (not hot) oven at 300°F / 150°C for 3–5 minutes or heat briefly in a dry skillet 20–30 seconds per side until pliable. Keep covered to remain soft.

Assemble platter: place the bowl of kibbeh nayeh in the center of a serving plate. Spoon labneh into a separate small bowl or smear a portion on the platter next to the kibbeh. Surround with warm lavash, sliced onion, cherry tomatoes, cucumber, fresh herbs and lemon wedges. Drizzle a little olive oil over the vegetables and labneh as desired.

How to eat: Tear off a piece of lavash, spread a thin layer of labneh, add a small scoop of kibbeh nayeh, top with a few herbs, onion and tomato, squeeze with a little lemon and fold. Enjoy immediately.