Comments on: Lebanese Raw Kibbe Recipe – Kibbeh Nayyeh

By: Edgard

Edgard — Mon, 06 May 2013 23:22:34 +0000

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!

By: Norma Murray

Norma Murray — Fri, 03 May 2013 01:01:28 +0000

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.

By: Edgard

Edgard — Wed, 01 May 2013 17:19:47 +0000

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?

By: Norma Murray

Norma Murray — Wed, 01 May 2013 11:20:29 +0000

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!

By: Edgard

Edgard — Wed, 30 Jan 2013 20:58:30 +0000

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.

By: Leesa

Leesa — Wed, 30 Jan 2013 20:29:56 +0000

Love Lahmeh Nayyeh, but what is Sawda?

By: tribal

tribal — Thu, 10 Jan 2013 17:55:39 +0000

Yes, the best kind of indoctrination! Mmmmmmmmm.

By: Edgard

Edgard — Thu, 10 Jan 2013 17:31:26 +0000

oh wow raw kibbeh at 6months this is indoctrination

By: Tribal

Tribal — Thu, 10 Jan 2013 08:23:28 +0000

I just found your website tonight! This raw kibbe was one of my first foods as a baby. (!) My grandparents fed it to me when I was about 6 months old. It is definitely one of my favorites and love it when my uncle makes it at Christmas time. In our family, we buy the highest quality steaks, cube them and then grind the meat ourselves. I remember as a child watching my grandma (who immigrated from Lebanon) grind the meat using the huge metal grinder attached to her table. She would then use cookie cutters to shape the kibbe for all of us children. Now, we always have a pan of baked kibbe along side of the raw for those that prefer it cooked.

By: Edgard

Edgard — Sun, 25 Nov 2012 21:56:13 +0000

Hi Cylena – At one time Raw Kibbe was a no-no to me however something happened and I started liking it. Have you ever tried it made with fresh lean goat meat instead of sirloin? It’s even smoother with goat meat. I’m glad you’ve found health benefits in it to, I wasn’t personally aware of it.