Lamb Tartare

This lamb tartare is essentially kibbeh nayyeh, the Middle Eastern raw meat dish where finely ground lamb loin gets kneaded with bulgur wheat and a generous handful of fresh herbs. Basil, oregano, marjoram, and parsley all go in, along with scallions and a pinch of red pepper flakes for warmth.

The kneading technique is everything. Bulgur and water get worked into the meat in small additions, punching and turning the mixture with your fist between each one. This gradual process hydrates the bulgur inside the meat and creates the smooth, almost paste-like texture that good kibbeh needs. Rushing it or adding all the wheat at once leaves you with a gritty, uneven mixture.

Unmold the tartare onto a platter and surround it with sliced tomatoes, cucumber, lemon wedges, and garlic toast. The fresh vegetables and acid from the lemon are traditional accompaniments that cut through the richness of the raw lamb.

Chef Tips

• Use the freshest lamb loin you can find from a trusted butcher. This is raw meat, so quality and freshness are non-negotiable for safety.
• Grind the lamb yourself in a food processor using pulse/on-off turns. Pre-ground meat is too fine and you lose control over texture.
• Keep everything cold. Cold meat grinds better and stays safe. Work quickly and refrigerate within 3 hours.
• The bulgur should absorb all the water during kneading. If the mixture feels wet, you’ve added water too fast.

Variations

• Classic kibbeh nayyeh: Add a drizzle of olive oil and a sprinkle of Aleppo pepper on top for a more traditional Lebanese presentation.
• Cooked version: Shape the mixture into patties and pan-fry for kibbeh if raw lamb isn’t your preference.