Kibbe nayyah – do the chefs get rid of harmful bacteria in the raw chopped lamb or beef?
Kibbe nayyah (pronounced kibee nee-ah) — is raw ground meat with spices. You take raw, ground lamb or beef and mix it with bulgur wheat, cinnamon, salt and pepper. But it’s raw ground meat with all the bacteria that raw meat contains. It’s not marinated like some types of seafood are, such as other nation’s raw dishes for example, Japanese sushi or Peruvian cerviche, where the fish is soaked for hours in acidic marinades such as vinegar or lime juice with seasonings. You’re basically eating raw ground lamb or beef. And if it’s not fresh from the cow or lamb, such as the kind of ground meat you buy from the supermarket, watch out for the bacteria in the meat because you’re not cooking it. In Lebanon, some people also eat thin slices of beef liver. It’s the raw meat that’s, in my opinion, the unhealthiest food. Centuries ago, when there was no refrigeration, a lamb or calf would be butchered and the meat ground within an hour. Today, you buy packaged ground lamb or beef in supermarkets t
