Beef and Bulgur Tartare
This tartare or Kibbeh nayyeh is a classic Lebanese mezze with many regional variations. Often made with lamb, we chose beef mixed with mint, spices and bulgur—a cereal made from wheat groats. The grains help cut the richness of the meat, making each bite satisfying and well-balanced.
Ingredients
- 1 cup (250 ml) water
- 1 tbsp (15 ml) olive oil
- 1/2 cup (90 g) fine-grain bulgur wheat
- 1 lb (450 g) top sirloin steak
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) harissa paste
- 1/4 tsp garam masala
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint
- 1/4 cup (30 g) toasted pine nuts
- Microgreens, as desired
Instructions
- In a pot, bring the water and oil to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and fluff the bulgur with a fork. Let cool. Season with salt and pepper. Set aside.
This tartare or Kibbeh nayyeh is a classic Lebanese mezze with many regional variations. Often made with lamb, we chose beef mixed with mint, spices and bulgur—a cereal made from wheat groats. The grains help cut the richness of the meat, making each bite satisfying and well-balanced.