Kibbeh nayyeh

Kibbe Naye, also Kibbeh Kibbeh Nayyeh or Nayyeh (Arabic كبة نية, kebbeh means " ball ", nayyeh " raw " ) is a special meat dish of Lebanese cuisine. It is called the Arab Tatar. It is based on raw lamb or veal that is processed with a meat hammer on a pad or in a traditional style with a wooden masher in a deep stone mortar to a pulpy mass. It can also be rotated several times through a meat grinder. It come in water -soaked shredded wheat before ( Burghul ) are added and depending on the recipe onions, olive oil, mint, salt and pepper, also allspice and green chillies. The veal obtained by addition of lamb fat and basil flavor. The mixture must be stamped long and vigorously until a smooth and uniform consistency. It is served on a plate streaked. Alternatively, the meat paste is served rolled into finger-thick strips on salad leaves. In another variant of the discs 10 centimeters in diameter with paste to be individual plates distributed, is pressed in the middle of a trough and is filled with oil.

This specialty is originally from belonging to Ehden Zgharta place in the wooded hills and mountains in the north of the country and is now offered in Lebanese restaurants, high-standard world. In the Levant Kibbe Naye is a popular snack together with a sauce of olive oil and lemon juice. Supplement is flatbread.

• Meat dish
• Arab cuisine