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I never had any horse, camel, or Bison meat. However, I will never eat dogs, cats, or any kind of lizard or rodents

Maxwell wrote: ↑Wed Nov 21, 2018 9:07 am

Beiruty wrote: ↑Sun Nov 18, 2018 4:20 pm In Lebanon we have a special dish of raw meat (usually lamb ribeye). It is pounded in a carved rock. Then, seasoned with non-hot spices and some Mentha longifolia (horse mint), called Habak in Lebanon.
It is made immediately after the animal is slaughtered. Usually, the early morning of a Holiday.


More info: https://en.wikipedia.org/wiki/Kibbeh_nayyeh

I would not have expected that with lamb! As far as beef goes I like my steaks very rare and I've had Steak Tartare on several occasions.
Remember, when i was growing up we drank from a hose and occasionally ate mud and sand, among many, MANY other things (see DeltaBoy's post). My immune systems is probably much stronger than today's youths'.

Maxwell,
I am certain, you can use beef (less fat) as well as lamb. The standard is the most tender red meat available. For some breed of lambs, its meat has gamey smell other do not.

Lebanese Shepherd milking his sheep.

Healthy liver, uniform dark red color, no blotches. Tender and moist.

Raw Kibbeh

Anther Lebanese delicacy, Swada Nayyeh, served in the morning of the Holiday after a fresh sacrificed lamb honoring our father Abraham. It is a raw lamb liver. Only the healthy and inspected raw liver is served chopped in small cubes.

It taste like a jelly meat. A little bloody, very soft and tender and has some sweetness to it. As usual served very fresh with chopped onion, fresh mint and salt and oriental pepper.

Here below,
Sawda Nayyeh is in the middle of the plate next to other raw meat servings
In the front, raw pounded meat (Habra Nayyeh) with NO crushed wheat, just tender meat and spices
In the back, is Kafta Nayyeh (ground meat with chopped parsley and white onions)
On the left, tender raw meat chopped in small cubes. (Not very popular in that form)
On the right, Kebbeh Nayyeh, pounded meat with crushed wheat

Virgin cold pressed olive oil goes well with all of the above. That is of course, with freshly chopped small white onions.

In Lebanon we have a special dish of raw meat (usually lamb ribeye). It is pounded in a carved rock. Then, seasoned with non-hot spices and some Mentha longifolia (horse mint), called Habak in Lebanon.
It is made immediately after the animal is slaughtered. Usually, the early morning of a Holiday.


More info: https://en.wikipedia.org/wiki/Kibbeh_nayyeh