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.
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.
