Everything about Kibbeh Nayyeh totally explained
Kibbe nayyeh (also
kibbee,
kubba,
Arabic كبة نية or
كبة نيئة) is a common
Mezze meal in
Lebanon,
Syria and
Palestine. It consists of minced raw lamb meat mixed with
bulgur and spices. Bulgur (or in the local
Levantine dialect "burghol"), is prepared from wheat. The wheat is boiled then dried again, and this is ground into smaller grains. There can be 2 sizes, the fine (smaller) size is used with Kebbeh Nayyeh.
Kebbeh Nayyeh is often served with
mint leaves and
olive oil,
green peppers, and
green onions.
Pita bread is used to eat it. Sometimes a sauce of
garlic, olive oil and
lemon juice 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.
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