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Plus, you can use ground beef in a wide variety of recipes, from classic American dishes to spicy Mexican, tasty Italian favorites, and authentic Lebanese recipes, too. These hamburger meat ...
Kibbeh nayyeh or raw kibbeh (Arabic: كبه نيه) is a Levantine [1] [2] [3] mezze that likely originated in Aleppo, Syria. [4] It consists of minced raw lamb (or beef) 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.
On Colombia's Caribbean coast, the most local variations of the dish use ground beef instead of lamb, but the original recipe, or one with mixture of beef and lamb, can be found served by the large Lebanese and Syrian population of the zone. [22]
Kibbeh (كبة)—a dumpling-like dish of ground lamb with bulgur wheat or rice and seasonings, eaten cooked or raw; Kibbeh nayyeh (كبة نيئة)—a mezze of minced raw meat mixed with fine bulgur and various seasonings; Labneh (لبنة)—yogurt that has been strained to remove its whey; most popular as a breakfast food
Lebanese spice blend (also called Lebanese seven spice [145]) – a mixture of equal parts of allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg and ginger. It is commonly used to flavor many Lebanese dishes.
Lebanese and Italian flavors are arm-in-arm at chef Alex Eaton’s Aplos, which is casual, tasty, and spans a ton of the Mediterranean. Greek-style wings and pepperoni pizza are a remarkable combo.
Other popular picks include the gyro, a beef and lamb combination served with rice, hummus, and Greek salad; the kibbeh; and the falafel. But for customers interested in trying something a little ...
Kibbeh: Levant: Kibbeh (also kubba or Köfte) is the basis of family of Middle Eastern dishes, and involves a filling of spiced ground meat and onions surrounded by a grain-based outer shell that is fried or baked. Kibbeh nayyeh: Levant: A Levantine mezze that consists of minced raw lamb mixed with fine bulgur and spices. Kushari: Egypt