Mike Filigenzi (Sacto) wrote:I think the safest thing to do is to buy the filet and mince it yourself.
Jenise wrote:Bill, an Armenian family I used to know made an Eastern European version of lamb tartare that was delicious. No egg, and the meat was seasoned with chopped onion, green chile and mint.
Carrie L. wrote:Jenise, I grew up with a Lebanese friend, and her family made a raw ground lamb dish (heavily spiced) that sounded something like "Kibbie." I'm not at all sure of the spelling. Whatever was left over after the evening of eating it raw, they would bake like a meatloaf.
Jenise wrote:Carrie, that's the stuff. There seems to more than one way to spell it but kibbeh is the most common, and I will admit to being confused because the one word apparently applies almost any ground lamb prep whether it's served tartare or surrounded with a shell of bulgar wheat and deep fried.
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