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  • Habra Neyyah Baz (Raw Meat)

    1 vote
    Habra Neyyah Baz (Raw Meat)
    Prep: 20 min Cook: 30 min Servings: 5
    by CHEF ASHRAF ABD ALEEM ELKHARBOTLY
    321 recipes
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    Habra Neyyah Baz (Raw Meat)

    Ingredients

    • INGREDIENTS QTY
    • Lamb meat, fresh red meat, cleaned and trimmed [finely minced through the grinder] 1 kg
    • Lamb tail fat, fresh [finely minced through the griner] 100 grams
    • Onion, [grated with large grater by hand] 150 grams
    • Lebanese spice mix 15 grams
    • Nutmeg whole grated ½ piece
    • Salt Taste
    • Olive oil for shaping As needed
    • potato200grams carot200grams

    Directions

    1. *Put some ice inside a bowl in order to keep the hand, which mixes the mixture as cold as possible while mixing.
    2. *Combine #1-6 and pound into a pulp with a mortar and pestle, turning the meat with a cold hand for 3-5 minutes. The sanitized hand, which is helping with the pounding of the meat, must be plunged into the ice every minute at least.
    3. *When finished adjust seasoning to taste and serve. Habra Neyyah cannot stand more than five hours before serving.
    4. *Habra Neyyah is served in Lebanon with tomeyya, green onion and mint leaf as a garnish to eat along with the raw meat mixture.

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