This is a print preview of "Kebbe Neyyah Baz (Raw Meat)" recipe.

Kebbe Neyyah Baz (Raw Meat) Recipe
by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe Neyyah Baz (Raw Meat)

Kebbe Neyyah Baz (Raw Meat)

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Lebanon Lebanese
Cook time: Servings: 5

Ingredients

  • Lamb meat, fresh red meat, cleaned and trimmed [finely minced through the grinder] 1 kg
  • Lamb tail fat, fresh [finely minced through the griner] 100 grams
  • Brown burghul [soaked one minute in water and dried well] 400 grams
  • Onion, [grated with large grater by hand] 150 grams
  • Lebanese spice mix 15 grams
  • Nutmeg whole grated ½ piece
  • Salt Taste
  • Olive oil for shaping As needed

Directions

  1. Method:
  2. Put some ice inside a bowl in order to keep the hand which mixes the mixture as cold as possible while mixing.
  3. Combine #1-7 and mix with a cold hand for 10 minutes. The sanitized hand which is doing the mixing must be plunged into the ice every minute at least.
  4. When finished adjust seasoning to taste and serve. Kebbe Neyyah cannot stand more than five hours before serviing.
  5. Kebbe neyyah is served in Lebanon with tomeyya, green onion and mint leaf as a garnish to eat along with the raw meat mixture.