Tartare is one of the ingenious dishes that make precious meat go a little further. The Japanese have their sushi, the French have their steak tartare and the Arabs have their kibbeh nayye. Whenever raw meat is eaten, know your source and choose organic and the freshest and leanest fillet to be eaten on the same day. The bulgur gives it texture, and the rose petals add a nice flavor and color. (Rose petals are an ancient ingredient used in many Middle Eastern dishes – they are sometimes candied and used to decorate various sweets. Omit them if you cannot find them.) Have plenty of mint, onions and fresh pita bread to eat with every bite and use the best fruity olive oil.
SERVINGS: 4–6
INGREDIENTS:
- ½ cup fine bulgur
- ¾ cup cold water
- ½ onion, sliced fine
- ½ tsp allspice
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp dried marjoram
- 1 tsp dried rose petals (optional)
- 1 hot red chili, seeded and chopped
- 6 basil leaves
- salt and pepper
- 10 oz leanest lamb, from the leg, finely ground (or beef tenderloin)
- extra virgin olive oil
- fresh mint leaves, to garnish
INSTRUCTIONS:
- Soak the bulgur in just enough cold water to slightly cover, for about 5 minutes. Drain and squeeze out all of the water and place in a bowl.
- In a food processor (or a large mortar and pestle) put the onion, spices, rose petals, chili and basil and pulse (or crush) to make a paste.
- Pour the paste into the bulgur and season with salt and pepper.
- Wet your hands and begin to incorporate the bulgur into the meat. The result should be a smooth mixture.
- Spoon and spread the mixture into small shallow plates. Use a teaspoon to make a decorative rim and drizzle on the extra virgin olive oil.
- Garnish with mint leaves.
- Serve as part of a mezze spread with plenty of pita bread, more fresh mint, and some sweet red onions.
