I’m so excited to share with you this authentic and festive Middle Eastern dish known as kibbeh nayeeh (lamb tartare). Freshness is key to any good, safe raw tartare. You should only eat this lamb tartare if the meat is fresh and has been minced on the same day. Don’t even consider using ready-to-go minced meat in supermarkets.
My mum’s rule for the best meat for Kibbeh Nayeeh is totrust and know your butcher. She always asks for clean meat, no fat and in fact, she never wants to see any white at all. My mother-in-law, however, will grind the meat herself at home. My grandma pounded her meat in a huge mortar and pestle to make authentic kibbeh nayeeh. How cool is that? So you can trust your butcher and order your kibbeh meat in advance or mince your own lamb back-strap which is also super easy.
My kibbeh nayeeh is raw lamb back-strap minced very finely and combined withfresh herbs and the perfect amount of spice. This is quite a rustic dish that’s easy to make and serve. And much easier to eat!!
