Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. The ratio of cracked wheat to meat is 1:1, so you can adjust quantities easily. I always make much more raw kibbeh than we are going to eat because I want to bake or fry it the next day. This recipe is for a manageable 2 pounds of meat, but I make as much as 5 pounds to provide for day 2 of kibbeh-love. The meat is ideally ground by a knowledgable butcher; technique to grind it yourself is below. If you want to bake the kibbeh, that recipe is here. To fry it into stuffed footballs, here.
Either ask the butcher to grind the meat for you (three times on sterile blades), or grind it yourself. To grind meat, slice the trimmed meat into rectangles, about 4x2 inches. Season lightly with salt and pepper and freeze for 30 minutes. Grind the meat once on the fine/small holes on the grinder, or twice on the large holes.
To serve, shape traditionally, on an oval platter, form the kibbeh into an oval dome and press a cross into with the the tip of your finger, adding fresh mint for garnish (or simply flatten the kibbeh on a plate and decorate using the tip of a spoon or tines of a fork). Sweet onion, toasted pine nuts, and mint are excellent garnishes. Serve with pita bread and labneh (thickened yogurt).