Unlike traditional steak tartare, Kibbeh Nayehis made of lamb. This version is also pastier, resembling a spread, and is boldly and generously seasoned.
½ cup fine bulgur wheat
1 lb. lean lamb, minced
1 small onion, finely chopped
1 clove garlic, minced
1 tsp. cumin
6 gratings nutmeg
1 tsp. freshly cracked black pepper
½ tsp. cinnamon (optional)
½ tsp. allspice (optional)
½ tsp. smoked paprika (optional)
½ tsp. ground clove (optional)
½ tsp. cardamom (optional)
Kosher salt or sel rose to taste*
1/3 cup olive oil (preferably picual**), plus extra for finishing
Fresh mint leaves for garnish
Lemon zest for garnish
• Rinse the bulgur wheat well and place it in a bowl. Cover it with hot water and let it sit for 20 minutes. Drain any excess water.
• Combine the meat and bulgur. Pulse the mixture once or twice in a food processor.
• Put the mixture in a bowl and mix in the onion, garlic, cumin, nutmeg, pepper and, if desired, the optional spices. Season generously with salt.
• Fold in the olive oil. Let the mixture rest at least 20 minutes before serving.
• Serve in individual spoons. Garnish with fresh mint, lemon zest and a drizzle of olive oil.
• You can also serve this dish in the middle of a single plate.
*Sel rose is a better preservative if you want to prepare this dish in advance.
**Find pure picual oil as well as picual blends at Extra Virgin, an Olive Ovation in Clayton.
Tags : Lamb