Kibbeh Nayi, aka Lebanese Beef Tartare vs. Steak Tartare

My family is a big fan of raw meats, so when I saw an article featuring Lebanese Beef Tartare, I had to make it.  We went to our local butcher to acquire some freshly chopped grass fed beef, and grabbed some more for traditional steak tartare.

Kibbeh Nayi:  The National Dish of Lebanon with great flavors.

  • 1 lb. lean beef (or more traditionally, lamb), finely chopped (or ground)
  • 1/2 cup bulgur, soaked in ice water for 10 minutes, then drained
  • 1/2 red bell pepper, cut in chunks
  • 1/2 onion, cut in chunks
  • 5 chopped fresh basil leaves
  • 2 T. chopped parsley
  • 1/2 tsp. chopped mint
  • 1 tsp. red pepper flakes
  • 1 tsp. cinnamon
  • 2 tsp. cumin
  • 1/4 tsp. allspice
  • 1 T. paprika
  • 1-1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup toasted walnuts
  • olive oil
  • Garnish:  cherry tomatoes, chopped cucumber, mint leaves

Using a food processor, add the red bell pepper, onion, basil, parsley, mint, red pepper flakes, cinnamon, cumin, allspice, paprika, salt & black plus half the drained bulgur.  Blend for 20 seconds.  Add rest of bulgur and blend for another 10 seconds.  Add half the beef and blend for 20 seconds.  Add the remainder of the meat and blend for another 10-15 seconds.
Mound onto plate and garnish with halved cherry tomatoes, chopped cucumber and mint leaves.

Steak Tartare:  Whether you see it as a Tartar (Mongol) using fresh horsemeat or as Beefsteack a l’Americaine from Parisian bistros in the 1950’s, it’s a tasty dish with many variations.

  • 12 oz. lean beef, finely chopped
  • 1/2 tsp. worcestershire sauce
  • 1/2 tsp. hot sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 T. dijon mustard
  • 1/4 c. finely chopped red onion
  • 2 T. drained capers
  • 3 T. chopped parsley
  • 1 egg
  • toast points

Place finely chopped beef into large bowl, adding worcestershire sauce, hot sauce, salt & black pepper, dijon mustard and red onion.  Mix thoroughly with hands and form into large mound.  Place on serving dish, sprinkle with capers and parsley.  Make an indentation in center of mound and pour cracked egg into indentation.  Serve with toast points (or fried wonton wrappers).

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