Meats, Paleo Recipes49
Last Updated on January 30, 2023
Lebanese Raw Kibbe Recipe – Kibbeh Nayyeh
Kibbeh Nayyeh stands for “raw Kibbeh”, with Kibbeh being the patties made from ground meat, Bulgur (cracked weat) and spices. We’ve featured a Grilled Kibbe Recipe on our food blog in the past and the recipe for Kibbeh Nayyeh isn’t that much different. Let’s know how to make this delicious Lebanese Raw Kibbe – Kibbeh Nayyah.
Kibbeh Nayyeh Very Famous In Lebanon
If you’d told me 10 years ago that I’d be writing a blog post about Kibbeh Nayyeh I would have laughed; I didn’t like this dish in the past simply because it has raw meat, and despite the fact that it’s very famous in Lebanon. And I assume that it’s natural for anyone who isn’t familiar with this dish to wonder a bit about the consumption of raw meat… but I’d say you gotta give it a chance.
How to Make Lebanese Raw Kibbe
In this post, we’re featuring mom’s tested and proven Kibbeh Nayyeh recipe. How proven? We’ll, she’s made it for the past 5 decades. virtually every Sunday for our family lunch as a side dish.
Goat Meat For Kibben Nayyah
Some people noted in the comments section that Kibbeh Nayyeh “must” be made with lamb. This is not true. The real Kibbeh Nayyeh made in the Lebanese mountains is more often made with lean goat meat than with lamb. Just because goat meat is not gamy. However, if goat meat is not readily available, you can surely make it with lamb or beef, as long as you pick lean cuts and you could add a bit more cinnamon powder to cover up any lamb gaminess.
Advice: it goes without saying that consumption of raw meat may cause a health hazard especially for pregnant women. If you eat this dish out, make sure the restaurant is clean and they know what they’re doing as the mishandling of raw meat can be detrimental.
Lebanese Raw Kibbeh Recipe – Make Kibbeh Nayyeh at Home
Learn How to Make Raw Kibbeh Like a Pro. This recipe is an Authentic and Traditional Version of the Lebanese Kibbe Nayyeh, spicy meat pate.
4.8 from 4 votes
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Cook Time 40 mins
Course entree, Main
Servings 4
Ingredients
Kibbeh Nayyeh Ingredients
- 2 lb goat meat lean, or lamb, or beef
- 1 cup bulgur fine
- 2 white onions small
- 1/2 bell pepper optional
- 2/3 cup mint leaves
- 1 teaspoon Marjoram dried or green
- 1 teaspoon Lebanese 7 spices
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil for serving
Optional Sides
- 4 loafs pita bread
Instructions
Freezing The Meat
Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
Preparing the Kibbeh Nayyeh
Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it’s not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
Serving the Kibbeh Nayyeh
Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
Drizzle extra virgin olive oil and fresh mint leaves on top.
Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc…
Notes
- Kibbe Nayyeh needs to be served cold, so you need to keep the dish in the fridge until serving time.
- Serve with optional sides including: mint, radish, green peppers, green chili peppers, hot peppers, green onions, white onions etc.
- Kibbe Nayyeh can be eaten with a fork or wrapped in pita bread.
Nutrition Facts
Lebanese Raw Kibbeh Recipe – Make Kibbeh Nayyeh at Home
Amount per Serving
Calories
396
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Sodium
607
mg
26
%
Potassium
312
mg
9
%
Carbohydrates
35
g
12
%
Fiber
38
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
940
IU
19
%
Vitamin C
25
mg
30
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Kibbeh Nayyeh, Raw
Tried this recipe?Let us know how it was!
49 Responses to Lebanese Raw Kibbe Recipe – Kibbeh Nayyeh
larayne
momma, what are the 7 spices you refer too
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Cat
Please don’t follow this recipe. It is so
Wrong. The basic of this dish is : keep it simple. It is true: lamb meat is the best ( impossible to use goat). If you don’t like lamb: cow meat is acceptable. Cracked wheat, mint or spearmint (fresh), onion, salt (pepper) , olive oil, hot pepper is optional.Reply
Edgard
Cat saying “wrong” about a Kibbe recipe is wrong by itself 🙂 there is no single absolute recipe for it. You travel various villages and regions in Lebanon and you find Kibbeh made differently. Where we come from in Lebanon we use fresh local goat meat all the time. It’s much leaner than lamb, and less gamy. This is all a matter of taste anyway! 🙂
Drake
Every family seems to have their on take on Kibbie. Here’s the recipe handed down from my grandmother that I’ve been eating by the fist full since I can remember. My fondest memories are are making Kibbie, Mehshi and Sassuf (Lebanesse Salad) with my grandmother.
Ingredients
2 lbs lean meat
1/4 – 1/3 cracked wheat
Cinnamon 1-2 tsp (to taste)
handful of Fresh Chopped Mint leaves (and no don’t use dried)
handful of fresh Parsley leaves (equal to mint)
Onion (we like Videala or Texas Sweet) 1-2 medium. chopped fine.
Salt 1 tsp (to taste, people can always add more)
Pepper 1/4 tsp
1/3 cup olive oil (we usually end of adding more laster)(The recipe usually called for a tsp of Cumin, but my mother and I never liked it. We usually, leave it out or add 1/2 tsp of smoked paprika).
1)Soak the cracked wheat for 60 min in warm water. squeeze dry
2)While the wheat is soaking, grind the meat fine after removed all the fat. It is important that the meat be ground fresh if the Kibbie is being server raw.
If we can’t get lamb we use the center cut from a roast, we have a good small neighborhood store with a butcher shop that will cut the center out of a fresh piece in back for us. We have our own grinder that attaches to our mixer. If you do have the butcher do any grinding it is important that the machine is clean before they start.
3)Chop the mint leave, parsley and Onion very fine. (I like to add it in with the meat when I do the final grind.
4)Combine all ingredients into a large bowl and mix (wearing a fresh pair of disposable gloves, Nitrile or other otherise is a good idea for this).
5)Refrigerate. (it always tastes better the 2nd day. I know people worry about about eating raw meat, but in the almost 50 years I’ve been eating this I’ve never seen a family member get sick from it. But you do need to be care where your meat comes from and how you prepare it. Also, remember olive oil and cinnamon are preservatives)Kibbie can be eaten raw on pita, Lebanese flat-bread or by the handful as we did when I was little. You can also roll it into meatballs and cook it in a pan until brown or any other fashion you might do with ground beef. The smell of the Cinnamon really comes out when you cook it.
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Amna
Hi i love this website and do far have tried 3 fishes. I am looking for baked kibbeh recipie…can u plz guide me where i can find it? Thanks
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Edgard
Hi Amna – you can use the exact ingredients of this Raw Kibbe recipe to make baked kibbeh. Simply pat the Kibbeh mix in a pyrex or other baking tray at a thickness of about 1 cm (a bit less than 1/2 an inch), and you can pre-cut it using a knife into squares or diamonds as needed.. drench with olive oil and bake in the oven at 450F for 45 minutes. You can also use the same mix to make patties that you can fry/deep fry as well.
Reply
Tony Awad
I am sorry but I don’t think you can use the kibbeh you make to eat raw to make baked kibbeh. There are hundreds, if not thousands, of kibbeh recipes but one common instruction is that you use more meat, at least in the part of Lebanon I come from (Beirut), when you make it to eat raw. In the recipe I use, which was handed down from generations, I use about one pound of meat for two cups of burghoul (cracked wheat). For the raw kibbeh I use at least two pounds for two cups. If you have the raw kibbeh in Lebanon you may wonder if it had any burghoul in it because it looks so reddish.
Also, for the baked kibbeh (kibbeh bi sanieh “kibbeh in a tray”) you need two layers of kibbeh and a layer of meat in between.
By te way, there is kibbeh bi sanieh recipe on this website that you can use as your guide. Just my opinion.
BK
Hi I am 65 been brought up in a full lebanese family I have eaten Kibbee Neyyeh from as long as I can remember I note there are a lot of recipes for this here. My grandmother made it, my mum made it and I now make it for a long time. In Zahle I note that many people have a traditinoal slant on the recipes but one thing is the same with them all very little spices are added. Just my observation but make it the way you like it it and enjoy
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Karen Mackey
Hi bk I’m 58 and my mom’s best friend was Lebanese and lived upstairs in a flat we called them as far back as I was 4 and I know even younger she would make kibbah nahya 2 or 3 times a werk. I would beg her to make it. She passed suddenly when I was 7 and so ever since then I have always thought about kibba all I remember is the butcher made the meat special I thought she use beef and lamb and can u tell me what is 7 spice maybe u can even pass ur recepie to us I am living proof it never hurt me I so would love to eat her kibba again. Thank u in advance
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Tony
Hi Karen,
Believe it or not, you can find very helpful hints and recipes for many Lebanese dishes and spice mixes on this site. I got some of the recipes I use to make some of my favorite Lebanese dishes, like vegetarian grape leaves, from this site. I also got the seven spices that make up the mixture used primarily to make kibbeh, although I use in other dishes. One beautiful thing about Lebanese cooking is that you can improvise in the amounts you use according to your own taste. And the dish you cook will taste delicious.
The seven spices are equal parts of the following:
All spice, ground black pepper, ground white pepper, ground cinnamon, ground cloves, ground nutmeg and ground coriander.
You can find most of the spices in your local supermarket but if you have access to a Lebanese store, you can get the “original” Lebanese brands. For your info, I use whole nutmeg and grind them in a small spices grinder. If you don’t have one, you run the nutmeg on the smallest part of a grater.BK
Hi, the recipe I use is quite straight forward soak 2 cups burgul overnight and rinse it with clean water 2 or 3 times then dry it out I usually put it in a tea towel and squeese the water out. The meat I get is 400 gms mince lamb 100 grams mince beef. This can be sived a couple of times but I have found that the taste for me is fine being sieved just once. 3 large onions cut very fine I put mine in a food mixture. I combine in a large bowl add ground pepper and salt keep tasting it untill it tastes right to you. Put it in a flat plate and chill in fridge serve with onion shells and olive oil on top. I dont use 7 spice powder in this recipe good luck
Simone
Ok so it is surely clear you ARE NOT Lebanese!!! I stopped reading the recipe when you wrote “Goat Leg”! WHAT???? G o a t, in Kibbie Neyyeh???
I thought it was horrible when my Lebanese mother would make Kibbie Neyyeh with ground round or ground chuck!You never even wrote how many times Lamb must be grounded by the butcher, Duh! of course not, your not Lebanese! You wouldn’t know that you always, always make the butcher grind the meat 3 times, not once not twice but it must be 3 times!
Since you told your readers the wrong meat to use please let me tell you the only meat to use when making Kibbie Nayyeh. You use; LAMB, LAMB, LAMB!!! No other meat will ever do but L A M B!
Oh and dear god what was all that other crap you put in it? Never, never, never do you ever put in Green Bell Pepper! Cayenne Pepper, mint, 7 spice, and marjoram!!! No wonder your mother can not make it properly she is putting in all that stuff. Maybe for stuffed Green Peppers or some other weird dish but heavens not Kibbe!Please did you actually look at a Lebanese cook book? Did someone play a joke on you and gave you this horrible recipe, what the h@ll???
If you really want to know how Kibbe Nayyeh is suppose to taste like then go to St. Claire Shores, Michigan and the name of the place is called Emily’s.
If you want to eat authentic Lebanese food and then blog about it eat there first and you will then know no matter how many times you make what ever it is you are dishing out to the public is CRAP!!!Please do us all a favor take your recipe down until you actually have a clue on what you try to speak about!!!
How do I know what I speak of because I have been eating this food for 52 years. I would eat at the same Lebanese restaurant that Danny Thomas (Very famous Lebanese actor) ate at in Detroit, Michigan, The Sheik. Sad to say that restaurant has been out of business for years but Emily’s will do just as well.
Kibbe only has a few items in it, not the kitchen sink and them some just cause you think you should add it.
Oh and Honey, Let me save you over 336 hours of prep time:
Please one more added comment. Again what the H@ll are you talking about freezing the meat??? What old wives tail where you listening to? The fresher the meat the better, you make it the day the butcher grinds your meat, again, DUH!!!!
You add ice to your grinding process? HUH? Doesn’t it just get all gooey and slimey?
Did you tell your readers how long to soak the burghul for? How many times you rinse the burghul? No? Again do some research!
You just don’t throw ethnic food together! You make it from your heart and soul. You have to eat, breathe and know what your talking about regarding how to make Kibbe to actually make Kibbe!
Research and verify next time you write a Lebanese recipe.
If any of your readers say they just love Kibbe Sayniyyi, (Baked Kibbe)well of course you love it, your just eating a Lebanese version of meatloaf, yuck! What a waste of Lamb!
From an avid Lebanese food consumer.
Reply
flavia
Are you normal?
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Ann
I’m with you, Simone! You hit the nail right on the head. Tough to beat Emilys…. and this raw kibbe recipe is not the way I learn to make it in Dearborn, MI
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kypros
Please can you post the original recipe, I had it in Lebanon a long time ago and still I never found a place that tastes the same.
Thank you.Reply
Edgard
Guys there is no “original recipe” for Kibbeh. You go to various towns in Lebanon and you’ll find it done very differently. Some favor goat meat, others lamb, and not many do it with beef.. some put margoran/mint and other herbs in the mix, others don’t… it’s really too subjective with the base components being raw lean meat, 7 spices and cracked wheat.
Bazaar
After this very nasty comment, unnecessary in its form, you could have put your version of it instead of constantly whining and “Duh’ing”. Nothing like being helpful 🙂
Reply
Gerry from Minn.
I agree…although I am not Lebanese, my mother grew up with kids that were. Because everyone loved it so much she learned to make it. I have her recipe and now both my daughter and I make it. We have always used ground round. Ground 3 times by a local butcher who knows we eat it raw. It is always the first meat put through the grinder for that day.
We also have a Emily’s in North East Minneapolis. That is where we get our flat bread.
We also make a sauce that my mother’s friends called Humsa I’m not sure if that is how you spell it. It is made with many with lamb…I use porkchops, many onions, tomatoes, and a touch of cinnamon.
We put our Kibee in the flat bread…dip in Humsa and the rest is history..Reply
loubnan
my god SIMONE, why such hostility? i was shocked.. for a 52 years old one would think you would know a thing or two about respect. It’s a shame because you truly pointed out several accurate and useful tips about the original lebanese kibbeh, ut was it necessary to sttack the blogger in this way?
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Roger Ramey
thank you Simone I read it too that recipe is WRONG from the get go
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Lisa Nash
Simone, you need a valium. Your post was incredibly rude and demeaning. I am from Italy and our foods, even though they may be called the same name, vary from region to region. My MIL, straight from Lebanon didn’t make it like this either, but was delicious none the less. I make phenomenal Kibbe and I use beef. My Kibbe is so smooth, it’s like butter.
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Brian
Emily is a relative of mine and yes she makes the best kibbee along with meat and spinach pies. She is still cooking to this day.
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Alec
Simone, WTF is your problem?!?!
The Author just said that Kibbeh is made in many different ways and so be it!
Just because his recipe is different from yours doesn’t justify your lambasting him!!!
I’m a born and raised Leb kid whose Grandmother used to make a full on Lebanese feast every weekend for decades!
I would never make my Kibbeh with just lamb, because back in the day the Lebs used mostly Mutton as good Lamb wasn’t available at the time so I grew up with grinding a cut of Round Roast Beef after cutting out as much fat as possible!
I cut it into chunks and freeze it a bit and grind a white or yellow onion with it!
Then I add a bit of salt, pepper, cinnamon, mint and the main ingredient which is ALLSPICE!!!
Kibbeh isn’t Kibbeh without ALLSPICE, EVER!!!
Very simple and no need to overdo it with too many other ingredients!
Order the Lebanese cookbook called “A Taste of Lebanon” by Mary Salloum!
You’ll Thank me later!!!Reply
Karen
Personally I could never bring myself to eat it raw. I love baked kibbeh. My ex-husband’s family is Lebanese, so every time we visited them in Ohio I was treated to a feast. By far my favorite dish besides the stuffed grape leaves and Salads was kibbeh. The only suggestion for first timers to Lebanese food is that burghul expands in your stomach!! So eat small portions. My stomach hurt for days before anyone let me in on this. His grandma used lamb and would call ahead to the butcher shop so he could clean his equipment before grinding up the lamb for her. I’m not sure every butcher would be as kind or willing but it doesn’t hurt to ask.
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Joanie Faddol Gruber
I am a mid 60’s fully Lebanese woman who grew up in Detroit. Glad to say Emily’s is still in business after her passing and makes yummy food.Truly every town in Lebanon makes kibbee a bit different. My mom:s family is from the mountains in the north and my dad from the south. His mother’s food recipes (including kibbee)was the best I ever ate. My mom brags her best cooking was from his mother
While usually our kibbee was made with lamb, sometimes it was half beef and half lamb and some of the nicest I had was made with veal.
As to the idea that recipes for baked is different than raw, perhaps some do that but we always ate the raw she it was freshest and used leftovers for baked or fried.
And I always prefer my raw kibbee with heavy bulgar. I find the too much meat ratio rather gummy.
And one thing that we do differently is to make a ‘taublee’ by blender pulverizing the onion, spices and such first then mixing it with the meat and wheat. Seems to make the flavors less harsh. And NEVER do we use chili powder. Cumin on occasion but can cause heartburn so mom didn’t like it.
The best part of being Lebanese is being able to appreciate the subtle and not so subtle differences in cooking the same dishes in such a tiny country! Don’t fight over it but celebrate it!
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Jennifer
As a little girl my grandmother made us Kibbeh Nayyeh all the time..it was so delicious and I wish I had the stomach to eat it today..but I would never trust raw meat anymore…I’m just lucky I was a child of the 70’s when ignorance was bliss and Ecoli wasn’t blasted all over the television..
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Edgard
Hi Jennifer. I hear you. I personally don’t eat Kibbeh Nayyeh at all in the US, nor even in restaurants in Lebanon. I only eat it when we get the lamb/goat at our local butcher and he knows exactly where they came from. Also it is said that if you freeze the meat for 2+ weeks prior to using it, this helps killing off bacteria. This may be folk stuff, not sure how true it is but this is how my mother always does it.
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Marilyn McAfee.
It is delightful in East Dearborn, Mi
Norma Murray
both of my paternal grandparents were from Lebanon, grew up watching my grandmother make the stuffed cabbage, baba ganouch, and baked and raw kibbe. She also made hummus, but I never liked much except for the stuffed cabbage rolls, and raw kibbe, those were my favorites.. now when I make the raw kibbe, I always freeze my meat (always beef) and after it thaws, I place it in a dish with some vinegar that I use to coat the meat to kill any bacteria, then I rinse it with cold water and grind.. also my grandmother used the all spice, cinnamon, onions, and mint which she would grind in with the meat.. she used to make all of her dishes EVERY Sunday an I never understood how much she toiled untill I tried to do the cabbage rolls and kibbe in one day and please for give my spelling errors! 🙂
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Edgard
Hi Norma – thank you for your comment and I’m glad you’re still in touch with the Lebanese food culture. Does the meat flavor change at all when you soak it in vinegar?
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Norma Murray
My grandmother never used the vinegar and I didn’t either until e-coli became so prevalent… I don’t taste any difference and neither did my father so I’d have to say no, it doesn’t change the flavor, just make sure you rinse it well.. it’s only to kill any germs or bacteria, not to marinate or tenderize. and I don’t soak it in the vinegar just more or less bathe it then rinse.
Edgard
Thank you for the details on vinegar Norma I’ll definitely keep that in mind. In our home we avoid making this with beef just because of the mess out there in our beef products. If we get hold of some fresh/local/organic goat meat we then use it for Kibbeh Nayyeh. We noticed that goat meat even gives a better flavor.. as for beef I just worry too much about eating it raw. I’m glad though that your method of rinsing with vinegar does not leave a vinegar taste on the raw meat.. very cool idea thank you again for sharing!
Alec
My Lebanese Family is from Jib Janine and my Grandma made her Kibbi the exact same way with onion, mint, allspice, cinnamon and salt and pepper to taste! ?
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Tribal
I just found your website tonight! This raw kibbe was one of my first foods as a baby. (!) My grandparents fed it to me when I was about 6 months old. It is definitely one of my favorites and love it when my uncle makes it at Christmas time. In our family, we buy the highest quality steaks, cube them and then grind the meat ourselves. I remember as a child watching my grandma (who immigrated from Lebanon) grind the meat using the huge metal grinder attached to her table. She would then use cookie cutters to shape the kibbe for all of us children. Now, we always have a pan of baked kibbe along side of the raw for those that prefer it cooked.
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Edgard
oh wow raw kibbeh at 6months this is indoctrination 🙂
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tribal
Yes, the best kind of indoctrination! Mmmmmmmmm.
Cylena Korkmas
I married into a Lebanese family, and my mother-in-law makes “raw kibbe” @ all family get-togethers. She makes hers from ground sirloin (MUST be VERY VERY lean). She also DOES freeze hers for two weeks before making the dish, to, as you say, kill all bacteria. I thought I would gag when I first heard of this dish. Now, I can tell you that it is, without a doubt, my ABSOLUTE favorite thing to eat!!! Another added “benefit” I’ve personally had with raw kibbe: I have colon problems and can almost never keep food in me w/any regularity. However, I have found that both sushi and raw kibbe MOST definitely are THE two best things in this world that I can eat w/ NEVER any bad repercussions to my colon, which I do get from ALL other foods!!!
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Edgard
Hi Cylena – At one time Raw Kibbe was a no-no to me however something happened and I started liking it. Have you ever tried it made with fresh lean goat meat instead of sirloin? It’s even smoother with goat meat. I’m glad you’ve found health benefits in it to, I wasn’t personally aware of it.
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Tony
Just a question Mama: In your Kibbe Nayyeh recipe you use goat meat. I don’t think I ever had it made with this meat. I believe most, if not all, of what I ate were mad using lamb meat. I just came back from Beirut after spending 3 weeks there and I believe I had kibbe nayyeh at least 5 times.
My question really is: Why goat meat? Can beef be used? If I can’t find goat meat, what else can I use?
Thanks you.Tony
Reply
Edgard
Hi Tony – Our experience is that Lamb tends to have a distinct flavor that comes across as too “meaty” in Kibbeh Nayyeh. We personally like it better with goat meat, we think it’s cleaner, and it’s also smoother. However it’s just a preference. We’ve had Kibbeh nayyeh made in the past with lamb, and also with beef and they were alright. I guess the spices and ingredients help covering up.
With beef you gotta be a bit more careful with the meat and ensure that it’s clean and of high quality because they tend to feed cows more “junk” than other cattle.. ie some cows are fed a diet that contains dried/crushed bones… try to get local, grass fed/pasture raised and organic if possible if you are to pick beef. And don’t forget to age it in the freezer for a couple of weeks before using it. Aging makes the meat tender and helps exterminating bacterial contamination.
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kypros
Hello,
I first tried kibbeh nayyeh in Lebanon in my late 20’s and it was love at first sight (bite). Since then there isn’t a week gone by without having it at a Lebanese restaurant here in Cyprus.
While in Lebanon I also tried and loved raw liver with raw pieces of fat on the side. Does anyone know the name of this dish so I can order it next time at the restaurant?Reply
Howard Ball (Aboud)
Wow! My cousin and I were debating about the raw stuff. We both love it!
You must be mind readers, I think you have given me the little bit of confidence I needed to push me over the edge. I will let you know how it comes out.
Thanks, HowardReply
MiraUncut
I have to say the same thing happened to me. When I grew up, and moved away, now everything I used to hate I love. I never minded the raw meat, it was more the mix of spices in kibbeh. My mom just made me some last week 😀 I still will eat Sawda Niyyeh only in Lebanon. Never looks appetizing here in the the US.
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mama
oh wow.. Sawda Nayyeh and Lahmeh Nayyeh are something I haven’t gotten myself to eat yet.. but Kibbeh Nayyeh is awesome! Maybe in a few more years 🙂
Reply
Leesa
Love Lahmeh Nayyeh, but what is Sawda?
Edgard
Hi Leesa – Sawda is liver. If it’s from local/organic meat (mostly goat or lamb) it can be eaten raw with some salt. I have never dared to have it raw though, I like it fried/sauteed with lemon juice, salt and oil.
jim
i have eaten kibbi nayyeh\raw\ all my life and i am irish on both sides . my children and grandchildren also love it. i just made your version and it was a hit with family. thank you GREAT FOOD!!!!
Edgard
Glad you liked the Kibbi Nayyeh Jim 🙂 did you use beef or goat meat?
sare
Mmmmmmmm…I like Kibbe Nayyeh a lot. In Türkiye, we use called it “Çiğ Köfte- Raw Kofta”. We don’t use a food processor to make it, we kneat.When we serve it, we make small balls.
Reply
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