How I Make Lebanese Raw Lamb Taco

It seems I’m on my way to mastering the art of raw red meat dishes. First, it was Yukhoe. Then, there’s Carpaccio. Now, we’re diving into Kibbeh Nayeh with a twist! Instead of serving it the traditional way, I’m wrapping this raw lamb delicacy into a taco. After all, scooping it with pita bread is a norm.

Kibbeh Nayeh hails from the Lebanon, where it’s a beloved dish made with finely minced raw lamb, bulgur, and aromatic spices. It’s a testament to the region’s bold and flavorful culinary heritage. I first came across this dish while watching the “Dubai” episode of Somebody Feed Phil on Netflix, and I was instantly inspired to put my own spin on it.

So, get ready for a fusion of tradition and innovation: Kibbeh Nayeh Tacos, where the rich flavors of the Middle East meet the casual fun of tacos. Let’s make it happen!

1. Prepare all the ingredients needed.

• 1/2 kilo lamb meat
• 1/4 cup bulgur wheat
• 1 onion
• 1 tsp all spice
• 1 tsp Lebanese spice
• 1/2 tsp white pepper
• 1/2 tsp nutmeg
• 1 tbsp salt
• Olive oil

2. Soak bulgar wheat in water for an hour.

3. Put the lamb meat in for processor. I only had a pinch of what I have here since I just wanted a sample. Process minced onion, all spice, Lebanese spice, white pepper and nutmeg.

4. After an hour, mix the now-swollen bulgur wheat.

5. Spread on a pita bread.

6. Design in this way. Season with basil leaves and olive oil. I don’t have fresh basil leaves though so I’m sorry for putting dried ones.

7. Your Kibbeh Nayeh Taco is now done and ready to be served.