Recipe of the Day
Kibbeh Nayeh - Fresh Tartare
Kubba Naya was one of these tasty kubba dishes that I feasted upon in my adolescent years. Anyone who has a taste for French or Australian Tartare will enjoy this dish that can be served as a main entrée or as an appetizer.
- 1 1/2 pounds. fresh lean beef or lamb
- 1 cup fine burghul, soaked for 15 minutes in warm water, then drained by pressing water out through a fine strainer.
- 2 medium onions, finely chopped
- 2 teaspoons salt
- 1 teaspoon crushed dried mint leaves
- 3/4 teaspoon pepper
- 3/4 teaspoon cumin
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- a few sprigs of fresh mint
- 2 tablespoons olive oil
Place meat in a food processor and process until well ground, then add remaining ingredients, except mint and olive oil, and process into thick paste. Spread on a platter then decorate with mint sprigs. Sprinkle with olive oil just before serving.
Note: The way that I enjoyed eating this dish as a youth was to scoop the kubba with round, pliable loaves of Arabic bread, freshly cooked by my mother. We would tear pieces of this bread, then fold in a form of a tiny shovel, to scoop the Kubba Naya into the mouth.