Aleppo-style lamb tartare with smoky chilli and parsley

Aleppo-style lamb tartare with smoky chilli and parsley

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 long red chillies
1 tablespoon olive oil
100g fine white burghul
1/3 cup roughly chopped flat-leaf parsley leaves
1/2 - 3/4 teaspoon salt
freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon chilli powder
90g white onion, roughly chopped
300g lean lamb, roughly diced
3 ice cubes
extra-virgin olive oil, arabic flatbread, fresh onions and mint leaves, to serve

Method

  1. Preheat the oven to 200°C. Brush the chillies with a little olive oil and roast them for 5–10 minutes, turning them occasionally, until they start to blacken all over. Remove them from the oven and, when cool enough to handle, peel away all the charred skin. Split the chillies open and scrape out the seeds. Put the chillies into a mortar and pound to a smooth paste.
  2. Soak the burgul for 5 minutes in just enough cold water to cover it. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Tip into a mixing bowl with the chilli paste and add the chopped parsley and spices. Mix together well. Put the onion through a mincer and add to the burgul, mixing well.
  3. Finally, put the lamb through the mincer twice, then add it to the other ingredients with the ice cubes. Mix well with your hands. As the ice dissolves, it will bind everything together into a smooth, sticky paste. Tip onto a plate and spread into a smooth, shallow layer reaching right up to the rim. Use the back of a soup spoon to make little crescent-shaped indentations on the surface and drizzle with extra-virgin olive oil before serving.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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