Kibbeh nayyeh

Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة‎) is a Levantine[2] mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kibbeh nayyeh
CourseHors d'oeuvre
Region or stateMiddle East[1]
Main ingredientsMinced raw lamb or beef, bulgur, spices
Food energy
(per serving)
0.1 kcal (0 kJ)

Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. It is sometimes served with a sauce of garlic or olive oil. The dish has a unique versatility in that any leftovers are cooked, creating a different dish.

Many recipes call for kibbe nayyeh as the "shell" for cooked kibbe, as well. In this case, however, the kibbe nayyeh is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried.

As in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food.[3][4]

See also

References
  1. Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
  2. Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. p. 361. ISBN 1-4391-5753-7.
  3. Whipp, Ted. "Raw meat dish banned by Windsor-Essex County Health Unit". Windsor Star. Retrieved 5 November 2014.
  4. Minicuci, Angela. "Salmonella Outbreak in Southeast Michigan Linked to Consumption of Raw Ground Beef". Michigan Department of Community Health. Retrieved 5 November 2014.


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