Raw Kebbeh Tartar with Arak Sorbet by Chef Youssef Akiki Founder of Kitchen Backstage
LEBANESE

RAW KEBBEH TARTAR WITH ARAK SORBET

BY CHEF YOUSSEF AKIKI
Founder of  Kitchen Backstage and brût
Serves 5 | Prep/Cooking Time 30 mins
INGREDIENTS

For the raw kebbeh tartar
• 500 g lamb meat
• 100 g bulgur
• 25 g mint
• 50 g onions
• 10 g marjoram
• 2 g salt
• 2 g sweet pepper powder
• 1 g cinnamon powder
• Avocado purée
• Garnish

For the arak sorbet
• 250g liquid milk
• 10 g xantana
• 75 g Arak
• 3 g Maldon salt

PREPARATION

1. Mix all the raw kebbeh tartar ingredients together.
2. Mix all the arak sorbet ingredients together and then put them in the sorbetière for 20 minutes.

MORE HARD COPY RECIPES

SERVE WITH
Chateau Musar Red 2014
A soft, rounded mouthfeel with lots of
flavor and fruit concentration, supported
by soft, velvety tannins and a spicy finish.

 

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