Lamb Or Goat Tartare (Kibbe Naye)

• 3/4 cup bulgur wheat
• 1 pound lean boneless high-quality lamb or goat, ground twice (ask the butcher to do this)
• Finely grated zest of 1 lime
• Half an onion, finely grated
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons finely chopped basil leaves
• Salt
• Pine nuts, for garnish
• Coarsely chopped fresh mint leaves, for garnish
• Finely sliced onion, for garnish
• Extra virgin olive oil, for garnish

1. Bring a kettle of water to a boil.
2. Place bulgur wheat in a medium bowl, cover with boiling water and allow to sit for 30 minutes.
3. Meanwhile, fill a large bowl with water and ice, and set aside.
4. Place bulgur in a fine-meshed sieve, rinse with cold water, and allow to drain.
5. Place meat in a deep bowl.
6. Dip hands in ice water, then knead meat for about 2 minutes.
7. Add bulgur to meat a handful at a time, first squeezing out excess water.
8. Add lime zest and grated onion to bowl.
9. Chill hands again in ice water, and knead mixture until blended.
10. Add cinnamon, pepper, basil and salt to taste.
11. Chill hands and knead again.
12. Cover mixture and refrigerate for 15 minutes.
13. Shape meat into an oval mound on a serving platter.
14. Use tip of a knife to incise a decorative pattern into meat, and insert pine nuts as desired.
15. Garnish platter with mint leaves and sliced onion, and drizzle edges of platter with olive oil.
16. Serve cold.
17. (The mixture may also be rolled into balls of any size and deep fried or grilled.)

bulgur wheat, lean, lime, onion, ground cinnamon, freshly ground black pepper, basil, salt, nuts, mint, onion, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1763 (may not work)