Kibbeh Nayeh (Lamb Tartare)
Kibbeh Nayeh (Lamb Tartare)
Servings: 6-8 people
Ingredients
- 1 kg of boneless lamb (upper leg)
- 200g of bourghol
- 1 onion
- Salt
- 4 teaspoons of Lebanese 7 Spices
- Fresh mint
Preparation
- Degrease meat
- Peel the onion
- In a food processor, chop half of the onion and add 1 teaspoon of the Lebanese 7 spices. Add half of the meat and some salt. Mix. Add 2 ice cubes to obtain a creamy mixture. When the mixture has thickened and sticks to the bowl, repeat with the remaining meat.
- Wash the bourghol in cold water and wring it well. Add the bourghol to the meat.
- Mix the preparation by hand
- To serve the kibbeh nayeh: Drizzle with a little olive oil and serve with pita bread, white onions and fresh mint.
