Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة) is a Levantine[1][2][3] mezze that likely originated in Aleppo, Syria.[4] It consists of minced raw lamb (or beef) mixed with fine bulgur and spices.
 | |
| Course | Mezze |
|---|---|
| Region or state | Levant |
| Main ingredients | Minced raw lamborbeeforgoat meat, bulgur, 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.[5][6]
There are different stories about the origins of Kibbeh nayyeh; however, the most widely accepted theory is that it developed in Aleppo, Syria. Aleppines would slaughter animals on Sundays and feast days and eat the fresh meat raw.
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 in the Middle East on regular and holiday occasions such as Christmas and Easter.[8]
