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This Middle-Eastern version of a beef tartare carries an immensely dense flavour. Greg Malouf serves his beef tartare recipe with cucumber, chillies and yoghurt in this vibrant summer starter.
Soak the bulgur it for 5 minutes in just enough cold water to cover. This will soften the bulgur, but still leave a little crunch. Drain the bulgur wheat through a sieve and tip into a tea towel, squeeze out as much water as you can. Place into a mixing bowl and set aside
100g of bulgur wheat
Blend the onions, chilli and fresh herbs to a rough smooth paste. Add the paste, along with the salt, pepper and chilli powder, to the bulgur wheat and mix well
90g of white onion
1 green chilli
2 2/3 handfuls of basil leaves
2 2/3 handfuls of mint leaves
2 2/3 handfuls of flat-leaf parsley
1/2 tsp sea salt
1 pinch of black pepper
1/2 tsp allspice
Add the minced beef and ice cubes to the bulgar wheat mixture. Mix well with your hands - as the ice melts, it will bind everything together into a smooth, sticky paste
300g of beef mince
Finally, divide the meat into 4 even portions and form into round balls. Press gently to flatten slightly into an oval shape before placing the patties onto plates
For added decoration, use the back of a soup spoon to make a little indent on the surface of the meat and drizzle with extra virgin olive oil
extra virgin olive oil
To serve, drizzle with a dash of lemon juice and garnish with mint leaves, salad leaves, pickled green chilies, cucumber slices, a dollop of greek yoghurt and crusty bread