Kibbeh Nayyeh is a middle eastern delicacy from Mediterranean region. Countries like Syria, Lebanon,Palestine and Jordan all tend to have their own national and local recipes of this special dish which normally subject prepared minced meat, bulgar (crushed wheat) and spices to be be mixed and served raw uncooked with fresh herbs, olive oil and bread. I came to appreciate this absurdly delicious dish when I was teased by friends to try and see if I could eat raw meat. I was worried at the time, but it turned out one special relation with this dish that i had to learn the recipe and adapt it to my lifestyle, the grain free one, and I did. I certainly am proud to share it with you and I hope you like it.
Please make sure that all utilities are thoroughly clean and that the dish will be consumed no later than a day from preparation as raw meat can inhibit an unwanted array of undesirable heinous living organisms if prepared in contaminated unclean environment. I urge to choose your meat cut from trusted butcher.
What you will need
1 KG of beef meat chunks preferably from the
250 g of pure animal fat
1 large red onion
3/4 cup of mint leafs (few spears for garnish)
2 tbsp middle eastern shattah
2 tbsp extra virgin olive oil for garnish
1 sliced lemon (optional for garnish)
Use 2-3 Tbsp of this Kebba Spice mix, which contain
1 tbsp salt
1 tbsp assorted pepper corns
1 tbsp cumin seeds
1 tbsp cinnamon powder
1 tbsp sumac
1/4 tsp clove powder
1 tbsp dried Rosemary leafs
1 tbsp dried marjoram
1/2 tbsp dried mint
1 tbsp dried rose buds
(Put all of theses spices in a grinder and pulse to powder. Keep the rest for later use)
Meat and fat should be cold and thoroughly washed
Grind your spices in advance
Caveboy Grubs 