Appetizer

Crispy Kibbeh Nayye Tartare Cups with Pomegranate Gastrique & Burnt Garlic Oil

Name: Crispy Kibbeh Nayye Tartare Cups with Pomegranate Gastrique & Burnt Garlic Oil
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Ingredients: 1 cup fine bulgur wheat; ½ cup boiling water; 8 oz grass-fed lamb, minced very fine (or pulsed in food processor); 3 tbsp extra-virgin olive oil; ½ cup pomegranate juice (fresh-pressed); 3 tbsp pomegranate molasses; 1 tbsp red wine vinegar; 1 tbsp honey; 4 cloves garlic, thinly sliced; 2 tsp ground allspice; 1 tsp ground cinnamon; ½ tsp ground coriander; ¼ tsp cayenne pepper; Sea salt and cracked pepper; Oil for deep frying (neutral oil, 350°F); 2 tbsp fresh mint, minced; 2 tbsp fresh parsley, minced; 1 tbsp pomegranate seeds (arils); Pinch of Aleppo pepper flakes

Delicate, paper-thin cups of fried bulgur wheat hold a vibrant raw lamb tartare spiced with warm Middle Eastern spices, topped with a glossy pomegranate-vinegar gastrique and drizzled with burnt garlic-infused olive oil. It's elegant, raw, spiced, and deeply aromatic—a showstopping first course.

481cal 14gprotein 45gcarbs 28gfat 20min prep 16min cook 4serves

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