|This article does not cite any references or sources. (December 2009)|
|Place of origin||Lebanon|
|Region or state||North Lebanon|
|Main ingredients||Minced raw lamb or beef, bulgur, spices|
|Cookbook:Kibbeh nayyeh Kibbeh nayyeh|
Kibbe nayyeh or raw kibbeh (also kibbee, kubba, Arabic كبة نية or كبة نيئة) is a common Levantine mezze. It consists of minced raw lamb or beef mixed with fine bulgur and spices. Kibbeh is also referred to as the national dish of Lebanon.
Kebbeh nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Arabic bread is used to eat it. Sometimes a sauce of garlic or olive oil 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, usually known as (حوسة) "Hoseh".
- Chee kufta, a similar southeastern Turkish and Armenian dish
- Steak tartare
- Kitfo, a similar Ethiopian dish
- List of beef dishes
- List of lamb dishes
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