Kibbeh nayyeh
 | |
| Course | Mezze |
|---|---|
| Region or state | Levant |
| Main ingredients | Minced raw lamb or beef or goat meat, bulgur, spices |
Kibbeh nayyeh or raw kibbeh (Arabic: كبه نيه) is a Levantine[1][2][3] mezze that likely originated in Aleppo, Syria.[4] It consists of minced raw lamb (or beef) mixed with fine bulgur and spices.
Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. It is sometimes served with a sauce of garlic or olive oil. Leftovers are then cooked to create a different dish.
Many recipes call for kibbe nayyeh as the "shell" for cooked kibbeh. In this case, however, the kibbe is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried.
As in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food.[5][6]
History
[edit]There are different stories about the origins of Kibbeh nayyeh; however, the most widely accepted theory is that it developed in Aleppo, Syria. Aleppines would slaughter animals on Sundays and feast days and eat the fresh meat raw.[7]
Today, kibbeh nayyeh is most popular in Syria and Lebanon. It is also consumed by Druze in Israel.[8] Kibbeh nayyeh is a popular dish among Christians in the Middle East on regular and holiday occasions such as Christmas and Easter.[9]
See also
[edit]- Kibbeh
- Çiğ köfte, a similar dish
- Kitfo, a similar dish
- List of beef dishes
- List of lamb dishes
- List of meat dishes
- Kafta, a similar dish
- Mett, similar German dish
References
[edit]- ^ Hage, Ghassan (2021). The Diasporic Condition: Ethnographic Explorations of the Turkish in the World. The University of Chicago Press. p. 120. ISBN 9780226547060. Retrieved 2023-09-06.
- ^ Al-Khusaibi, Mohammed (2019), Al-Khusaibi, Mohammed; Al-Habsi, Nasser; Shafiur Rahman, Mohammad (eds.), "Arab Traditional Foods: Preparation, Processing and Nutrition", Traditional Foods: History, Preparation, Processing and Safety, Food Engineering Series, Cham: Springer International Publishing, pp. 9–35, doi:10.1007/978-3-030-24620-4_2, ISBN 978-3-030-24620-4, archived from the original on 2024-02-24, retrieved 2023-12-28
- ^ Annia Ciezadlo (2012). Day of Honey: A Memoir of Food, Love, and War. Simon and Schuster. p. 349. ISBN 978-1-4391-5753-4. Retrieved 2020-08-03.
- ^ Groundwater, Ben (2023-09-17). "The raw meat dish Australians are finally ready for". The Sydney Morning Herald. Archived from the original on 2023-12-28. Retrieved 2024-03-15.
- ^ Whipp, Ted (26 June 2012). "Raw meat dish banned by Windsor-Essex County Health Unit". Windsor Star. Archived from the original on 3 August 2020. Retrieved 16 October 2022.
- ^ Minicuci, Angela. "Salmonella Outbreak in Southeast Michigan Linked to Consumption of Raw Ground Beef". Michigan Department of Community Health. Archived from the original on 6 November 2014. Retrieved 5 November 2014.
- ^ Groundwater, Ben (2023-09-17). "The raw meat dish Australians are finally ready for". The Sydney Morning Herald. Retrieved 2024-08-27.
- ^ Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. ABC-CLIO. p. XXIII. ISBN 9781440866869.
- ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.
