Kibbe Nayé

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Kibbe Nayé

Kibbe Nayé , also Kebbeh Nayyeh or Kibbeh Nayyeh ( Arabic كبة نيئة, DMG kubba nīʾa  'raw ball') is a meat dish in Lebanese cuisine. It is known as the Arabic Tatar . The basis is raw lamb or veal, which is processed into a pulpy mass with a meat mallet on a base or in the traditional way with a wooden pounder in a deep stone mortar. It can also be turned several times through the meat grinder. Wheat meal ( Burghul ) previously soaked in water is added and, depending on the recipe, onions, olive oil, peppermint, salt and pepper, also allspice and green peppers. The veal is flavored by adding lamb fat and basil . The mixture must be pounded long and vigorously until it becomes soft and even consistency. It is served spread out on a platter. Alternatively, the meat paste is rolled into finger-thick sticks and served on lettuce leaves. In a further variant, slices of the paste with a diameter of 10 centimeters are distributed on individual plates, a hollow is pressed in the middle and filled with olive oil.

This specialty originally comes from the town of Ehden, which belongs to Zgharta, in the wooded mountainous region in the north of the country and is now offered in high-standard Lebanese restaurants around the world. In the Levant , kibbe nayé is a popular snack with a sauce made from olive oil and lemon juice. Insert is flat bread .