Sauce for Kibbeh Nayé

Preparation info
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Appears in

By Claudia Roden

Published 1986

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Another popular way of serving raw kibbeh is accompanied by a minced meat sauce – in this case, veal is a favourite.


  • 500 g (1 lb) onions, finely chopped
  • 2 tablespoons butter or


Fry the onions in butter or oil until golden. Add the minced veal and continue to fry until the meat changes colour. Add the pine nuts. Season to taste with salt and pepper, and add water to cover. Bring to the boil and simmer gently until the meat is well cooked and soft, and the sauce is reduced. Some people prefer to fry the pine nuts lightly on their own, and add them just before serving. S