Kibbeh Nayeh (Lamb Tartare) - Rouba Shahin Middle Eastern Cooking
Freshness is key to any good safe raw tartare. Kibbeh Nayeh (lamb tartare) is a rustic dish. Easy to make and serve and much easier to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at roubashahin.com.au.
Ingredients
- 250 grams lamb backstrap
- 1 tablespoon cold water
- 1 medium brown onion cut into chunks approximately 80 grams
- ½ cup of basil leaves
- a strip of red capsicum approximately 25 grams
- ½ long red chilli optional
- 1 teaspoon Arabian Spice or Bharat/7 spice blend
- ½ teaspoon cumin ground
- ½ teaspoon paprika
- salt to season
- ⅓ cup cracked wheat fine preferably brown
- Olive oil
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