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 ready-to-go minced meat in 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!!
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.
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.
Season the soaked cracked wheat with salt and knead with your hands, giving it a really good mix. Add the herbed meat to the soaked cracked wheat and combine by hand 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!