13013 Serves 8 Wed Aug 06 08:18:05 -0700 2008 Tue Feb 03 17:55:58 -0800 2009 Licensed http://www.chow.com/recipes/13013 Wed, 04 Feb 2009 01:55:58 GMT The tradition of eating raw meat is an ancient one in the Middle East. Raw lamb mixed with bulgur wheat, or kibbeh nayeh, is as popular as the cooked version (kibbeh rass). This beef dish is considered a luxury, as meat, especially beef, is seldom eaten. Historically, cattle and oxen were too valuable as beasts of burden to be slaughtered for food. Grazing land is at a premium in this part of the world as well, but modern transportation methods are providing urban areas with excellent beef, and it is becoming increasingly popular throughout the Middle East.

]]>

All advance preparation may be found in the ingredient list.

Process the onion and garlic in a small food processor until very finely minced. Add the beef, cinnamon, allspice, pepper, and salt. Process until the mixture is very smooth.

Seal tightly in plastic film and chill until very cold.

Stir in the mint just prior to service, or the mint will discolor, and portion the meat into 3-ounce [85-g] servings. Flatten each portion of the meat into a thin cake.

Using a fingertip or the back of a small spoon, make several small indentations on the surface of the tartare. Drizzle a bit of olive oil into the depressions, then scatter the pine nuts over.

Garnish with scallions and mint sprigs. Serve with crusty bread or pita bread.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 large red onion, diced

]]> 2 garlic cloves, minced fine

]]> 1½ pounds [675 g] beef tenderloin, finely minced

]]> 1 tablespoon [15 mL] ground cinnamon

]]> 1 tablespoon [15 mL] ground allspice

]]> 1 teaspoon [5 mL] coarsely ground black pepper

]]> Salt to taste

]]> 3 tablespoons [90 mL] very finely minced mint leaves

]]> 1½ tablespoons [25 mL] extra virgin olive oil

]]> 1½ tablespoons [25 mL] pine nuts

]]> 3 scallions, minced

]]> Sprigs of mint, for garnish

]]> Crusty country bread or pita bread, for serving

]]>