Lamb tartare
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.
Ingredients
- 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
Garnishes
- 2 lemons, quartered
- 1 onion, sliced
- lettuce leaves
Method
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1
Soak bulgur in boiling water for around 30 minutes. Drain and remove any excess water. Let stand 30 minutes.
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2
Gently mix ingredients together until homogenous (5 mins).
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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.
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4
Refrigerate until serving.
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5
Shape tartare into little balls or ovals and serve each on a lettuce leaf with onions and lemon slices on the side.
