Name: Kibbeh Nayé (Lebanese lamb tartare)
Yield: Serves 6–8 as part of a meze course
Cuisine: Lebanese
Ingredients: a generous pinch each of cinnamon, nutmeg and allspice; a small onion, peeled and grated; 2 shallots or 6 spring onions, chopped finely; the inner leaves of a Cos lettuce; 75 g (5 oz) bulghur (cracked wheat); salt and black pepper; 6–8 wedges of lemon; 4–5 × 15 ml spoon (4–5 tablespoons) olive oil; cayenne pepper; 250 g (9 oz) lean boned and trimmed leg of lamb, cubed

Preparation info

Serves
6–8
as part of a meze course

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

My own special favourite among the meze dishes – so long as it is made with top quality British lamb. As with all meat cookery, equipment must be spotlessly clean, and your hands clean and cool. Any kibbeh left over after a meal can be formed into little patties, grilled or fried and served with yogurt, lettuce and spring onions.

Ingredients

250 g (9 oz) lean boned and trimmed leg of lamb, cubed
75 g (

Method

Use a processor to reduce the meat to a paste, or mince it twice and then pound it. Chill thoroughly while you put the bulghur to soak for 15 minutes in cold water to cover. Then tip the bulghur into a sieve and squeeze out any moisture remaining. Mix with chilled meat, onion, spices and seasoning. Process again to get the mixture well amalgamated, or pound it. Run your hands under the cold tap