Recipes  

Beef and Bulgur Tartare

  • Preparation 30 MIN
    Cooking 5 MIN
    Waiting 15 MIN
  • Servings 6
  • Makes 6 appetizers
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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

Bulgur Wheat

Tartare

Preparation

Bulgur Wheat

  1. 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.

Tartare

  1. Fill two-thirds of a large bowl with ice. Place a second bowl overtop. This will allow the meat to remain cold during preparation.
  2. On a work surface, finely dice the beef and place in the chilled bowl as you work. Set aside in the refrigerator.
  3. In another bowl, whisk together the lemon juice, oil, harissa, garam masala and herbs. Season with salt and pepper. Add the lemon juice mixture and bulgur to the diced meat and gently combine.
  4. Serve garnished with the pine nuts and microgreens.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.