Kibbeh nayyeh (or kebbé nayé) is a lamb tartar popular around the Middle East. It usually has soaked bulgur, which we omit for a Paleo version.
- 1½ lbs lean lamb leg meat
- 1 small onion
- 4 Tbsp parsley, chopped
- 2 Tbsp mint, chopped or 1 Tbsp dried mint
- 2-4 Tbsp Aleppo pepper or paprika
- ½ tsp Aleppo Seven Spice or Garam Masala, ground
- 1 Tbsp tomato paste
- 3 Tbsp olive oil
- Salt to taste
- Mint leaves, olives, pine nuts and lemon quarters for garnish
- Lettuce leaves for serving
Cut meat into 2-3 cm cubes. Place 1/3 of the meat into a food processor. Grind, by pulsing, without puréeing. Repeat with remaining meat in two batches. Place ground lamb into a bowl.
Dice onion and place in the food processor with chopped mint and parsley, Aleppo pepper, spices and tomato paste. Grind finely to mix it all together.
Place the paste into a bowl and mix with a fork to incorporate oil. Taste and adjust seasoning.
Spread on a platter with mint leaves, pine nuts and lemon quarters. Sprinkle on some olive oil and serve.
A variation of the Kitfo from The Spice Trekkers Cook at Home