Kibbeh Nayyeh -- Lebanese Beef or Lamb Tartare

This dish is a wonderful light meal or appetizer. Serve with mint, radishes, or cucumbers for a delightful surprise.
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Recipe: Serves 4-8
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800g-1kg (about 2 lbs) lamb
250g fine bulgar (sry weight)
2t Lebanese Seven Spice
1t allspice
1T salt
2 small onions, quartered
Olive oil for topping
1t white pepper
Cucumbers, mint and/or parsley for accompanying
Flat bread like pita to accompany
Seven Spice is equal parts:
Black pepper
Allspice
Cardamom
Coriander
Cloves
Cumin
Nutmeg
Soak the bulgar for an hour.
Cut the meat into cubes, and chop until smooth in a food processor or electric chopper, working in batches, until you are almost out of meat.
With the last meat, add onion and spices. Grind well. Mix meat together, and begin to kneed in the bulgar a bit at a time. When well mixed together, then you can plate.
To plate, put in a ball and then shape on the dish. You want to make indentations, for example cross-hatches with a fork or depressions with a spoon. Drizzle olive oil on top and decorate with mint and vegetables, such as cucumbers and radishes. Serve with flat bread.

[@sgtboz9730]

Hell yes! Ive lived in the Detroit/Dearborn area most of my life, and have been eating raw kibbeh for 40 years. Try it with tobouli on the pita bread, olive oil on the plate, along with chopped onions, and pickled beets.

[@WorldTravelerCooking]

That sounds delicious. I hand;t thought about pairing with pickled beets but that sounds delicious!

[@sgtboz9730]

@@WorldTravelerCooking Sorry, I meant pickled turnips.