Lebanese Raw Lamb Tartare with Bulgur and Warm Spices

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This classic Lebanese delicacy transforms the freshest possible lamb into a silky, spice-kissed tartare bound with fine bulgur and finished with a generous pool of green olive oil. It is served immediately, traditionally scooped with warm pita alongside sharp onion, fresh mint, and a squeeze of lemon for brightness.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 2 gSugar
• 32 gProtein
• 640 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the kibbeh base

• 1 lb (450 g) very fresh lamb top round or leg, fully trimmed of silverskin and fat
• 1/2 cup fine #1 grade bulgur wheat, rinsed
• 1 small yellow onion (about 60 g), peeled and finely grated on a microplane
• 1 1/2 tsp fine sea salt
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp freshly cracked black pepper

To finish and serve

• 1/4 cup cold extra-virgin olive oil, preferably Lebanese or Greek
• 1 small white onion, very thinly sliced
• 1/2 cup fresh mint leaves, left whole
• 1 lemon, cut into wedges
• Warm pita bread, for serving

Directions

1. Place the bulgur in a small bowl, cover with cold water by 1 inch, and soak for 15 minutes until just tender but still holding its shape. Drain thoroughly and squeeze out excess moisture in a clean towel.
2. Working quickly to keep the meat cold, cut the lamb into 1-inch cubes. Place a portion in a chilled stone mortar (mihbash) or in a chilled food processor and pulse to a fine, paste-like consistency, working in small batches. Transfer to a large bowl set over another bowl of ice.
3. Add the drained bulgur, grated onion, salt, cumin, cinnamon, allspice, and pepper to the lamb. Mix with a cold spoon or your cold fingertips, kneading and folding until the mixture becomes smooth, cohesive, and slightly tacky, about 3 minutes.
4. Taste a small pinch and adjust the salt. The mixture should be lightly spiced, well seasoned, and hold together when pressed.
5. Spread the kibbeh in an even layer across a chilled platter, using wet hands to smooth the surface into a shallow oval about 1 inch thick.
6. Just before serving, drizzle the cold olive oil generously over the top so it pools across the surface. Scatter the sliced onion and whole mint leaves over and around the kibbeh.
7. Serve immediately with lemon wedges and warm pita. Diners traditionally scoop the kibbeh with a leaf of mint, a sliver of onion, and a tear of pita, finishing each bite with a squeeze of lemon.
8. Consume the same day it is prepared for the best flavor and food safety. Do not let the finished dish sit at room temperature for more than 30 minutes.

Cook’s Notes

• Source the lamb from a trusted butcher the same day you prepare the dish, and ask for meat that has never been frozen; this is non-negotiable for traditional raw kibbeh.
• Keep the meat, bowl, and tools thoroughly chilled throughout preparation; a chilled stone mortar gives the silkiest, most authentic texture.
• Soak the bulgur only until tender; over-soaking will make the kibbeh gummy and heavy.
• If Aleppo pepper is available, substitute it for the black pepper for a mild fruity heat that is traditional in Lebanon.
• Always accompany with plenty of fresh mint and sharp raw onion; their coolness and crunch balance the richness of the lamb.

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