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Lamb tartare

Cig Kofte Tartare Dagneau

There are all kinds of different tartare in the Middle East, like Lebanese Kibbeh Nayé. This version comes from Antep, Turkey. Go ahead and make a lot of this recipe. The following day, the leftovers will make wonderful meatballs simmered in tomato sauce, served with garlic yogurt.


  • 1 ¼ cup fine bulgur
  • ½ lb very lean beef or lamb, freshly ground
  • 4 Tbsp Aleppo Pepper
  • 1 Tbsp Lebanese 7-Spice, ground
  • 1 tsp cumin, ground
  • ½ Tbsp tomato paste
  • 1 Tbsp pepper paste
  • 2 Tbsp olive oil
  • 1 cup fresh parsley, chopped
  • 4 scallions, minced
  • 1 medium onions, minced
  • 5 cloves garlic, chopped
  • ½ Tbsp salt


  • 2 lemons, quartered
  • 1 onion, sliced
  • lettuce leaves


  1. 1

    Soak bulgur in boiling water for around 30 minutes. Drain and remove any excess water. Let stand 30 minutes.

  2. 2

    Gently mix ingredients together until homogenous (5 mins).

  3. 3

    Add remaining ingredients (except garnishes) and continue to blend ingredients together until tartare is homogrnous. A stand mixer with bread hook attachment will provide excellent results.

  4. 4

    Refrigerate until serving.

  5. 5

    Shape tartare into little balls or ovals and serve each on a lettuce leaf with onions and lemon slices on the side.