Kibbeh Nayeeh (Lamb Tartare)

Kibbeh Nayeeh (Lamb Tartare)

Kibbeh Nayeeh (Lamb Tartare) 851 567 Rouba Shahin Middle Eastern Cooking

I’m so excited to share with you this authentic and festive Middle Eastern dish known as kibbeh nayeeh (lamb tartare).

Freshness is key to any good, safe raw tartare. You should only eat this lamb tartare if the meat is fresh and has been minced on the same day. Don’t even consider using the ready to go minced meat in the supermarkets.

My mum’s rule for the best meat for Kibbeh Nayeeh is to trust and know your butcher. She always asks for clean meat, no fat and in fact, she never wants to see any white at all. My mother-in-law, however, will grind the meat herself at home. My grandma pounded her meat in a huge mortar and pestle to make authentic kibbeh nayeeh. How cool is that?

So you can trust your butcher and order your kibbeh meat in advance or mince your own lamb back-strap which is also super easy.

My kibbeh nayeeh is raw lamb back-strap minced very finely and combined with fresh herbs and the perfect amount of spice. This is quite a rustic dish that’s easy to make and serve. And much easier to eat!!

kibbeh Nayeh served with onion and raddish

Ingredients

Herb Paste

  • 250 grams lamb backstrap
  • 1 tablespoon cold water
  • 1 medium brown onion cut into chunks (approximately 80 grams)
  • ½ cup of basil leaves
  • a strip of red capsicum (approximately 25 grams)
  • ½ long red chilli (optional)
  • 1 teaspoon Arabian Spice or Bharat/7 spice blend
  • ½ teaspoon cumin ground
  • ½ teaspoon paprika
  • salt to season
  • ⅓ cup cracked wheat fine (preferably brown)
  • 0live oil

Notes from Rouba

  • Arabian spice is my blend known in the Middle East as 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute it with 5-spice or allspice.
  • Prepare-Serve-Eat. This dish should not be eaten the following day.
  • Learn more about raw meat safe eating.

Method

Step 1.
Soak the cracked wheat in a ¼ cup of water and set aside.

Place the meat in a food processor with 1 tablespoon of cold water. Blend until the meat is nice and smooth. You may need to add another tablespoon of cold water if the meat is still chunky in texture. Remove and set aside. 

adding cold water to the meat

Step 2.
Using the same food processor (no need to rinse it), place the onion, basil, capsicum, chilli and spices, and process until fine but not mushy to make the paste. Add the meat and blend lightly until well combined.

process until somewhat fine

adding the meat to the herb paste

Step 3.
Season the soaked cracked wheat with salt and knead with your fingers, giving it a really good mix. Add the herbed meat to the soaked cracked wheat and combine well with 1-2 tablespoons of olive oil.

Place kibbeh onto a shallow plate and flatten.  Scatter over the mint leaves and sliced radish, drizzle with olive oil and serve immediately.

Scoop up all those elements in one bite! So Good!

kibbeh Nayeh served with onion and raddish

Why you will love this:

Festive Middle Eastern recipe
Flavourful
3 steps to make
Prepared in less than 20 minutes
Delicious

Sahtan – Enjoy In Good Health