Beef tartare with minced parsley, mint and hot English mustard

Beef tartare with minced parsley, mint and hot English mustard

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

Not strictly kibbeh nayeh, as it is not made with burgul, this is really more of a steak tartare eaten in the Middle Eastern style.

Ingredients

Quantity Ingredient
350g lean beef, roughly diced
1/2 cup roughly chopped flat-leaf parsley leaves
1/2 cup roughly chopped mint leaves
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
120g white onion, very finely chopped
1 tablespoon hot english mustard
3 ice cubes
extra-virgin olive oil, arabic flatbread, to serve
Pickled onion rings in rose vinegar, to serve
mint leaves, to serve

Method

  1. Roughly chop the meat and put it in a large mixing bowl with the herbs and spices. Toss well, then put it through a mincer twice to achieve a smooth paste. Add the onion, mustard and the ice cubes and 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 oval. 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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