Arabic spiced veal tartar with bulgur
For many, Kibbeh Nayeh is the crowning glory of the meze world. Traditionally the meat is ground in a mortar, although an electric blender is much more common these days. It is then spiced with marjoram, fresh mint and onions, finished off with pre-soaked grains of bulgur wheat, and served with mint, onions and garlic sauce (‘toum’). You’ll have to order this dish in advance, as it should be served as fresh as fresh can be – but it’s worth the extra planning.
Price: 9,90 EUR
Alergens: Wheat flour (gluten) Milk/cheese (lactose)