Kibbeh Nayee - beef fillet tartare

PT35M

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Ingredients

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Kibbeh Nayee

Garnish

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
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
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
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