Kibbeh Nayee - beef fillet tartare
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Ingredients
Metric
Imperial
Kibbeh Nayee
- 300g of beef mince
- 100g of bulgur wheat
- 90g of white onion, roughly chopped
- 1 green chilli, seeded, roughly chopped
- 1 handful of basil leaves, roughly chopped
- 1 handful of flat-leaf parsley, roughly chopped
- 1 handful of mint leaves, roughly chopped
- 1/2 tsp allspice
- 1/2 tsp sea salt
- 1 pinch of black pepper, freshly ground
- 1/4 tsp chilli powder
- ice cubes
Garnish
- 100g of salad leaves
- 1 handful of mint leaves
- 4 tbsp of Greek yoghurt
- pickled green chillies
- 1 cucumber, thinly sliced
- extra virgin olive oil
- 1 dash of lemon juice
Equipment
- Blender
Method
1
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
2
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
- 1 handful of basil leaves
- 1 handful of mint leaves
- 1 handful of flat-leaf parsley
- 1/2 tsp sea salt
- 1 pinch of black pepper
- 1/2 tsp allspice
3
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
- ice cubes
4
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
5
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
6
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
- pickled green chillies
- 4 tbsp of Greek yoghurt
- 1 cucumber
- 1 dash of lemon juice
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Kibbeh Nayee - beef fillet tartare
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© Great British Chefs 2019