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. Leftovers are then cooked to create a different dish.
Many recipes call for kibbe nayyeh as the "shell" for cooked kibbeh. In this case, however, the kibbe 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.[5][6]
History
There are different stories about the origins of Kibbeh nayyeh; however, the most widely accepted theory is that it developed in Aleppo, Syria. Aleppines would slaughter animals on Sundays and feast days and eat the fresh meat raw.
^Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. ABC-CLIO. p. XXIII. ISBN9781440866869.
^Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN9781449618117.