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.