The meat and bulgur mix, without the crust, is often served raw (called ''kibbeh nayye''), similar to Steak Tartare . This is a popular delicacy in Iraq , Syria , Lebanon and Palestine , and is often accompanied with Arak . In Lebanon, it is common to serve fresh kibbeh meat raw, and then cook the remainder the next day.
After its introduction to Brazil by Lebanese immigrants, it has also become popular in that country under the names ''quibe'' or ''kibe'', along with other typical Lebanese dishes like Sfiha (''esfiha'') and Tabouli (''tabule'').
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