Lebanese Lamb Kibbeh Tartare

Ingredients

• 500g (1.1 lb) lamb, finely minced 500g (1.1 lb) lamb, finely minced
• 1/2 cup cracked bulgur wheat 1/2 cup cracked bulgur wheat
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 6g (Sugars: 1g)
• Protein: 26g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the minced lamb, cracked bulgur wheat, chopped onion, ground cinnamon, allspice, nutmeg, mint, parsley, lemon juice, and salt.
2. 2.
   Mix well until all the ingredients are evenly incorporated.
3. 3.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. 4.
   Before serving, drizzle the lamb kibbeh tartare with extra virgin olive oil.
5. 5.
   Serve chilled with pita bread or lettuce leaves.

Treat your ingredients with care...

• Lamb — Ensure that the lamb is fresh and of high quality. It is crucial to finely mince the lamb to achieve the desired texture for the tartare.
• Cracked bulgur wheat — Soak the bulgur wheat in water for 10 minutes before using it in the recipe. This will soften the grains and make them easier to incorporate into the tartare mixture.
• Fresh herbs — Use fresh mint and parsley for the best flavor. Finely chop the herbs to evenly distribute their aroma throughout the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the tartare mixture.
• Serve the lamb kibbeh tartare with a side of pickled vegetables to add a tangy contrast to the dish.
• If you prefer a milder onion flavor, soak the chopped onions in cold water for 10 minutes before adding them to the tartare mixture.
• Adjust the amount of lemon juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
• To enhance the presentation, garnish the lamb kibbeh tartare with a sprinkle of sumac or pomegranate seeds.

Serving advice

Serve the Lebanese Lamb Kibbeh Tartare as an appetizer or part of a mezze spread. Accompany it with warm pita bread or lettuce leaves for wrapping. Offer additional condiments such as tahini sauce, yogurt, or garlic sauce for guests to customize their tartare.

Presentation advice

Present the lamb kibbeh tartare on a large platter, shaping it into a mound or forming it into a ring. Drizzle extra virgin olive oil over the top and garnish with fresh mint leaves. Surround the tartare with wedges of pita bread or arrange lettuce leaves around it for an elegant touch.