Receta Kebbe Neyyah Baz (Raw Meat)
by CHEF ASHRAF ABD ALEEM ELKHARBOTLY
Kebbe Neyyah Baz (Raw Meat)
| Tiempo de Prep: |
Lebanese
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| Tiempo para Cocinar: |
Raciónes: 5 |
Ingredientes
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Lamb meat, fresh red meat, cleaned and trimmed [finely minced through the grinder] 1 kg
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Lamb tail fat, fresh [finely minced through the griner] 100 grams
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Brown burghul [soaked one minute in water and dried well] 400 grams
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Onion, [grated with large grater by hand] 150 grams
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Lebanese spice mix 15 grams
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Nutmeg whole grated ½ piece
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Salt Taste
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Olive oil for shaping As needed
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Direcciones
- Method:
- Put some ice inside a bowl in order to keep the hand which mixes the mixture as cold as possible while mixing.
- 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.
- When finished adjust seasoning to taste and serve. Kebbe Neyyah cannot stand more than five hours before serviing.
- Kebbe neyyah is served in Lebanon with tomeyya, green onion and mint leaf as a garnish to eat along with the raw meat mixture.
Receta Kebbe Neyyah Baz (Raw Meat)
