Kibbeh nayyeh

Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة) is a Levantine[3] mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kibbeh nayyeh
CourseHors d'oeuvre
Place of originLebanon[1]
Region or stateLevant[2]
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.[4][5] Kibbeh nayyeh is a popular dish among Druze in Israel.[6] Kibbeh nayyeh is a popular dish among Christians in the Middle East on regular and holiday occasions such as Christmas and Easter.[7]

See also

References
  1. Abood, Maureen (2013-02-07). "Why Lebanese Love Their Raw Kibbeh". npr.org. NPR. In the old days, says Mouzawak, "the Lebanese used to kill an animal on Sundays and on feast days. Raw meat was eaten immediately." Lebanese traditionally relied on that freshness to help guarantee the meat's safety.
  2. Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
  3. Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. p. 361. ISBN 978-1-4391-5753-4.
  4. Whipp, Ted. "Raw meat dish banned by Windsor-Essex County Health Unit". Windsor Star. Retrieved 5 November 2014.
  5. Minicuci, Angela. "Salmonella Outbreak in Southeast Michigan Linked to Consumption of Raw Ground Beef". Michigan Department of Community Health. Retrieved 5 November 2014.
  6. Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. ABC-CLIO. p. XXIII. ISBN 9781440866869.
  7. Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.
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