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100 lebanese recipes3/17/2023 ![]() There's just something about the taste of raw meat with crunchy vegetables. I always serve raw kibbeh with fresh vegetables like mint leaves, crunchy white onions, green onions, and cucumbers. Top the plate with fresh greens, green onions, or mint leaves if you have these on hand. Then drizzle the dish with olive oil which is going to flow right in these lines and form a mesmeric sight. You can do these vertically, horizontally, or both. There's a special way kibbeh nayeh is decorated before it's served. The other is to use a good food processor or meat grinder. One is a method used in the old days: beating the meat using a pestle and mortar. There are two main ways to grind meat for kibbeh nayeh. One additional way of making raw kibbeh is adding fresh herbs like fresh mint sprigs and fresh basil leaves when grinding the meat. Another features some dried red chili powder (or cayenne pepper). One version that comes from South Lebanon includes a strong taste of cumin. ![]() Every area in Lebanon has its variation of kibbeh nayeh. Kibbeh nayeh is the most popular raw meat dish in Lebanese cooking.
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