Lebanese Lamb Tartar - Kafta Nayeh
This is definitely an unusual lebanese meze; the idea of raw lamb meat may be met understandably with aversion by some, but we suggest you try it if you are one of those carnivores who eat raw meat!
2 medium onions, quartered
1-1/4 lb lean minced (ground) lamb (use leg)
1/2 tsp ground cinnamon
1/2 tsp ground allspice or use a mix of your own
1/2 bunch parsley leaves, chopped
1/4 tsp finely ground black pepper
salt to taste
Put the quartered onions and leafy part of parsley in the blender or food processor and process until finely chopped.
Transfer to a mixing bowl and process the minced meat with the seasonings until you have a smooth paste.
Mix the meat with the parsley and onion with your hand until well blended together.
Taste, adjust seasoning if necessary, and serve it raw (kaftah nayeh) with your choice of Arabic bread.