Comments on: Lebanese Raw Kibbe Recipe – Kibbeh Nayyeh http://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#utm_source=rss&utm_medium=rss&utm_campaign=lebanese-raw-kibbe-recipe-kibbeh-nayyeh Traditional Lebanese Recipes Tue, 08 Apr 2014 15:44:12 +0000 hourly 1 http://wordpress.org/?v=246 By: Edgardhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-4946 Thu, 05 Sep 2013 05:07:27 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-4946 Hi Jennifer. I hear you. I personally don’t eat Kibbeh Nayyeh at all in the US, nor even in restaurants in Lebanon. I only eat it when we get the lamb/goat at our local butcher and he knows exactly where they came from. Also it is said that if you freeze the meat for 2+ weeks prior to using it, this helps killing off bacteria. This may be folk stuff, not sure how true it is but this is how my mother always does it.

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By: Jenniferhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-4929 Tue, 03 Sep 2013 21:23:20 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-4929 As a little girl my grandmother made us Kibbeh Nayyeh all the time..it was so delicious and I wish I had the stomach to eat it today..but I would never trust raw meat anymore…I’m just lucky I was a child of the 70′s when ignorance was bliss and Ecoli wasn’t blasted all over the television..

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By: Edgardhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-3163 Mon, 06 May 2013 23:22:34 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-3163 Thank you for the details on vinegar Norma I’ll definitely keep that in mind. In our home we avoid making this with beef just because of the mess out there in our beef products. If we get hold of some fresh/local/organic goat meat we then use it for Kibbeh Nayyeh. We noticed that goat meat even gives a better flavor.. as for beef I just worry too much about eating it raw. I’m glad though that your method of rinsing with vinegar does not leave a vinegar taste on the raw meat.. very cool idea thank you again for sharing!

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By: Norma Murrayhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-3112 Fri, 03 May 2013 01:01:28 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-3112 My grandmother never used the vinegar and I didn’t either until e-coli became so prevalent… I don’t taste any difference and neither did my father so I’d have to say no, it doesn’t change the flavor, just make sure you rinse it well.. it’s only to kill any germs or bacteria, not to marinate or tenderize. and I don’t soak it in the vinegar just more or less bathe it then rinse.

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By: Edgardhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-3098 Wed, 01 May 2013 17:19:47 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-3098 Hi Norma – thank you for your comment and I’m glad you’re still in touch with the Lebanese food culture. Does the meat flavor change at all when you soak it in vinegar?

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By: Norma Murrayhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-3096 Wed, 01 May 2013 11:20:29 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-3096 both of my paternal grandparents were from Lebanon, grew up watching my grandmother make the stuffed cabbage, baba ganouch, and baked and raw kibbe. She also made hummus, but I never liked much except for the stuffed cabbage rolls, and raw kibbe, those were my favorites.. now when I make the raw kibbe, I always freeze my meat (always beef) and after it thaws, I place it in a dish with some vinegar that I use to coat the meat to kill any bacteria, then I rinse it with cold water and grind.. also my grandmother used the all spice, cinnamon, onions, and mint which she would grind in with the meat.. she used to make all of her dishes EVERY Sunday an I never understood how much she toiled untill I tried to do the cabbage rolls and kibbe in one day and please for give my spelling errors! :-)

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By: Edgardhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-2231 Wed, 30 Jan 2013 20:58:30 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-2231 Hi Leesa – Sawda is liver. If it’s from local/organic meat (mostly goat or lamb) it can be eaten raw with some salt. I have never dared to have it raw though, I like it fried/sauteed with lemon juice, salt and oil.

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By: Leesahttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-2230 Wed, 30 Jan 2013 20:29:56 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-2230 Love Lahmeh Nayyeh, but what is Sawda?

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By: tribalhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-2070 Thu, 10 Jan 2013 17:55:39 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-2070 Yes, the best kind of indoctrination! Mmmmmmmmm.

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By: Edgardhttp://www.mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/#comment-2068 Thu, 10 Jan 2013 17:31:26 +0000 http://www.mamaslebanesekitchen.com/?p=1675#comment-2068 oh wow raw kibbeh at 6months this is indoctrination :)

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