Fine Kibbeh Tartare

Ingredients

• Half a kilo of fine meat (pounded or ground), مخصوص for kibbeh
• 1 cup fine bulgur
• The seasoning mix:
• A few leaves of fresh mint
• +
• 1 dried onion
• Cumin
• Basil
• Marjoram
• A pinch of cinnamon
• or
• Ready-made kibbeh spice mix instead of the spices mentioned

Method

1. Wash the bulgur with drinking water and drain it very well immediately after washing.
2. Finely chop the onion, then sprinkle it with salt and start rubbing the onion with the salt. Then add a pinch of cumin and rub again.
3. Add the onion to the drained bulgur and knead or rub with the palms of your hands for several minutes until the bulgur softens.
4. Add the herbs (finely chop the mint) and the spices or the kibbeh spice mix, along with the meat, over the bulgur, and knead everything together until well combined.
5. Spread the raw kibbeh in plates and garnish as desired, then serve with olive oil on top. Or shape the kibbeh tartare by rolling the meat into medium or slightly small balls, then shape them by gently pressing the balls with the palm of your hand to give them the tartare shape shown in the picture.
6. Note: Fine kibbeh tartare is usually drier than a plate of raw kibbeh. So if you want properly dry fine kibbeh tartare, it is better to moisten the bulgur with only a little water by sprinkling it (instead of washing it completely), then use it to make the tartare as shown in the method.
7. This delicious Lebanese recipe is from a friend of the Shou Tabkhin El Youm website.
8. Fatima mokdad
9. Click the link to get Chicken liver frying method
10. Click the link and get the method for Authentic Zahle-style tabbouleh
11. Pumpkin kibbeh with a wonderful homemade recipe.. click the link