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Ricetta Habra Neyyah Baz (Raw Meat)

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Habra Neyyah Baz (Raw Meat)

Tempo Preparazione:
Tempo di cottura:
Porzioni: 5
Marcatori (Tags):


Cost per serving $0.08 vedi dettagli
  • 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


  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.


Nutrition Facts

Amount Per Serving %DV
Serving Size 49g
Recipe makes 5 servings
Calories 31  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 155mg 4%
Total Carbs 7.09g 2%
Dietary Fiber 1.0g 3%
Sugars 1.07g 1%
Protein 0.82g 1%
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