Kibbeh nayyeh
Levantine mezze From Wikipedia, the free encyclopedia
Kibbeh nayyeh or raw kibbeh (Arabic: كبه نيه) is a Levantine[1][2][3] mezze that consists of minced raw lamb (or beef) mixed with fine bulgur and spices.
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. Leftovers are then cooked to create a different dish.
Many recipes call for kibbe nayyeh as the "shell" for cooked kibbeh. In this case, however, the kibbe 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]
History
There are different stories about the origins of Kibbeh nayyeh; however, the most likely theory is that it developed in Aleppo, Syria. The inhabitants of Aleppo would slaughter animals on Sundays and feast days and eat the fresh meat raw. While the other existing theory states that it dates back to 13th-century Mount Lebanon.[6]
Today, kibbeh nayyeh is most popular in Lebanon and Syria. It is also consumed by Druze in Israel.[7] Kibbeh nayyeh is a popular dish among Christians of the Levant on regular and holiday occasions such as Christmas and Easter as well as the Shia of Lebanon on their holidays. [8]
See also
- Kibbeh
- Çiğ köfte, a similar dish
- Kitfo, a similar dish
- List of beef dishes
- List of lamb dishes
- List of meat dishes
- Kafta, a similar dish
- Mett, similar German dish
References
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