The next time you think of making a beef tartare, consider this instead. Kibbeh Nayyeh (raw kibbeh) is a much-loved classic Lebanese mezze. Only the freshest raw goat (or lamb) meat is used, hand-chopped and then mixed with earthy bulgur wheat and spices.
In this recipe, James Whetlor, our featured ethical supplier, walks us through his version of this delicious raw goat’s meat revelation. With a good jolt of fragrant Ras el hanout and chilli to spice it up a bit, this bright, fresh and heavenly flavoured dish takes minimal effort to make and the result is one of our favourite versions yet.
(serves 2 as a starter)
It goes without saying that whenever you eat raw meat, only use very fresh, good quality meat from a trusted source. Purchase your meat the same day you’re going to eat it and buy a whole piece of meat to chop up yourself, and rinse it well.
*The ratio of bulgur wheat to meat is 1:1, so you can adjust quantities easily.
200g very fresh kid goat’s loin, hand-chopped
200g fine bulgur wheat
Pinch of Ras el hanout
Pinch of chilli flakes
Pinch of salt
A generous squeeze of lemon juice
Fresh parsley, chopped
Fresh mint, chopped
Big squirt of olive oil
Handful of sunflower seeds
Bring a kettle of water to a boil. Place bulgur wheat in a medium bowl, cover with boiling water and allow to sit for 30 minutes. Once the bulgur wheat is cooked, place in a sieve, rinse with cold water, and allow to drain.
Place the hand-chopped goat’s meat into a large bowl, add the chilli flakes, lemon juice, mint and parsley. Mix well.
Add the cooked bulgur wheat, Ras el hanout, olive oil and salt to taste. Mix well.
Scatter a handful of sunflower seeds over the top and serve immediately.
Recipe by James Whetlor from Cabrito
*If you’re having trouble sourcing goat meat, we have good news for you! James’ kid goat meat will be available to the wider public via Ocado from Monday 23rd November.