Steak tartare raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is "tartare aller-retour", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw
Blood as food Thai dish "Tom Lued Moo" (pork blood soup). Thailand also has a dish known as "Nam Tok", which is a spicy soup stock enriched with raw cow or pig's blood. It is often used to enrich regular noodle dishes, as well as in Khao soi. In Laos and Northeast Thailand), a raw version of "laap", a meat salad, is made with minced raw meat, seasoned in spices, and covered with blood. The spicy noodle soup Nam ngiao and certain variants of Khao soi of the cuisine of Shan State and Northern Thailand contain diced curdled blood. In the Philippines, a