I’m so excited to share this authentic Festive Middle Eastern dish known as kibbeh Nayeeh (lamb tartar) recipe with you!
Freshness is key to any good, safe raw tartar. You should only eat this lamb tartar if the meat is fresh and has been minced on the same day. Do not 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 (Lamb tartar) 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 and is the festive food in the Middle East. It is easy to make and serve. And much easier to eat!!
- 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 chili (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
*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 substitute with 5 spice or allspice.
*Prepare-Serve-Eat. This dish should not be eaten the following day.
*Raw meat safe eating- learn more here
Soak the cracked wheat in a ¼ cup of water and set aside.
Place meat in a food processor with 1 tablespoon of cold water. Blend until the meat is nice and smooth. You may need add another tablespoon of cold water if the meat is still chunky in texture. Remove and set aside.
Using the same food processor (no need to rinse it) Place onion, basil, capsicum, chilli and spices, and process until fine but not mushy to make the paste. Add the meat and blend slightly until well combined.
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!
Why you will love this:
Festive Middle Eastern Recipe
3 steps to make
prepared in less than 20 minutes
Sahtan – Enjoy In Good Health