|Place of origin||Lebanon|
|Region or state||Levant|
|Main ingredients||Minced raw lamb or beef, bulgur, spices|
|0.1 kcal (0 kJ)|
Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة) is a Lebanese mezze. It consists of minced raw lamb mixed with fine bulgur and spices.
Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. It is sometimes served with a sauce of garlic or olive oil. The dish has a unique versatility in that any leftovers are cooked, creating a different dish.
Many recipes call for kibbe nayyeh as the "shell" for cooked kibbe, as well. In this case, however, the kibbe nayyeh is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried.
As in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food. Kibbeh nayyeh is a popular dish among Druze in Israel.[page needed] It is also a popular dish among Christians in the Middle East on regular and holiday occasions such as Christmas and Easter.
In the old days, says Mouzawak, "the Lebanese used to kill an animal on Sundays and on feast days. Raw meat was eaten immediately." Lebanese traditionally relied on that freshness to help guarantee the meat's safety.