Recipes By Neil Macfarquhar

NYT Cooking

Lamb Or Goat Tartare (Kibbe Naye)

This twist on a traditional recipe for kibbe naye came to The Times from the Lebanese chef Ramzi Shwayri. You’ll want very fresh meat, ground twice, for this Levantine dish, which is frequently served as an appetizer in Lebanon and -- a word to the wise -- is widely considered an aphrodisiac.