Kibbeh nayyeh

Kibbeh nayyeh
Hors d'oeuvre
Place of origin:
Lebanon
Region or state:
Zahle
Main ingredient(s):
Minced raw lamb or beef, bulgur, spices
Recipes at Wikibooks:
Kibbeh nayyeh
Media at Wikimedia Commons:
Kibbeh nayyeh

Kibbe nayyeh or raw kibbeh (also kibbee, kubba, Arabic كبة نية or كبة نيئة) is a common Levantine mezze. It is considered to be a traditional dish originating from Zahlè Lebanon. ^[1] It consists of minced raw lamb or beef mixed with fine bulgur and spices. Kibbeh is also referred to as the national dish of Lebanon.

Kebbeh nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Arabic bread is used to eat it. Sometimes a sauce of garlic or olive oil is served. 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, usually known as (حوسة) "Hoseh".

See also

• Chee kufta, a similar southeastern Turkish and Armenian dish
• Steak tartare
• Kibbeh
• Kitfo, a similar Ethiopian dish

References