Kibbeh Nayyeh is a Lebanese dish; it is a raw meat version of Kibbeh. It is popular in Lebanon, Iraq, Syria and Palestinian areas.
The meat is usually lamb but can be beef. It is finely minced and served either as an unshaped mound or shaped balls.
You basically treat it as a dip, using pieces of pita bread to scoop it up with.
It is often served with garnished with mint and olive oil, and accompanied by green pepper, and green onion on the side, along with the pita bread. Occasionally, it may come with a sauce of lemon juice, garlic and olive oil.
To make it, you trim meat of fat and connective tissue, the grind it, then mix in bulgur wheat and seasonings. The bulgur wheat is soaked in water for a few minutes. Seasonings can include finely minced onion, salt and pepper, chiles, cumin, coriander, cinnamon, allspice, clove, chile, etc.
You can add some cold water; this makes it a less coarse, finer paste.
Leftovers can be cooked for another dish.
Language Notes
Aka Kibbe Nyeh. “Kibbeh” means “ball.”
