|Place of origin||Jordan, Lebanon, Palestine and Syria|
|Main ingredients||Minced raw lamb or beef, bulgur, spices|
|Cookbook: Kibbeh nayyeh Media: Kibbeh nayyeh|
Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Arabic bread is used to scoop 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.
- Whipp, Ted. "Raw meat dish banned by Windsor-Essex County Health Unit". Windsor Star. Retrieved 5 November 2014.
- Minicuci, Angela. "Salmonella Outbreak in Southeast Michigan Linked to Consumption of Raw Ground Beef". Michigan Department of Community Health. Retrieved 5 November 2014.
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