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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
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
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
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
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Kibbeh Nayee - beef fillet tartare
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