Kibbi Nayii - Steak Tartar
A delicious bison appetizer to add to your next menu. 2002 Culinary Competiton Participant
The National dish of Lebanon Burghut is a natural source of fibre and is an excellent source of protein. It is essential to the Lebanese diet. It is best to grind your own lean meat from fresh Bison. This dish is served raw. In Lebanon, some still pound the meat in a heavy stone or marble Mortar called jorn, using a heavy pestle. Most people today use an electric meat grinder or food processor.
- 2 cups crushed wheat (burghut)
- 4 cups ice cold water
- 2lbs very lean bison (ground)
- 1 medium onion (grated fine)
- 1 1/2 tsp. salt (or to taste)
- 1/2 tsp. pepper
- 1/2 tsp allspice (optional)
- Place crushed wheat in large mixing bowl and add water. Let stand 5 minutes and drain, squeezing out water.
- Add ground meat, onion and seasonings. Mix well. If not pliable, add a little cold water.
- Run the mixture through a meat grinder twice using fine holes (if using a food processor, process in 2 lots for 30 seconds each). Mix again.
- Place on platter and shape into a flat round. Dip hands into cold water and smooth all over.
- Using a fork or spoon, decorate the kibbi by pressing very lightly.
- Garnish with parsley sprigs. Serve with green onions, pickles, olive oil, Taboull Salad.
- Variation: When using kibbi for a cooked recipe, use an additional 1/2 cup of crushed wheat.