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| Chee
Kufta
Kibbe Nayee Armenian Steak Tartare
Serves 4 - 5 |
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| Like its French cousin, Chee Kufta is a delicacy which is eaten raw. Only the freshest meat must be used. Grind it yourself, keep very cold and serve promptly. | |
| Ingredients | |
| 1 pound | lean lamb or beef round steak (ground 3 times) |
| 1 cup | fine (#1) bulghur wheat |
| 1/2 cup | V8 juice mixed with 1/2 cup cold water |
| 1/4 cup | cold water (to be added as you work with the mixture) |
| 1 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 1/2 teaspoon | cayenne pepper |
| 1/2 teaspoon | paprika |
| Garnish | |
| 1/2 cup | green pepper, chopped |
| 1/2 cup | parsley, chopped |
| 1/2 cup | onions, chopped fine (and/or scallions) |
| fresh dill (opt.) | |
Preparation
- Soak bulghur in V8 juice. Add salt, pepper and mix. Put in refrigerator for 10 minutes.
- Add meat and 1/2 cup of garnish greens. Knead for 5 minutes.
- Mound in flat oval shape on serving platter or shape into small serving pieces.
- Garnish with chopped greens and serve with pita bread.
Notes
Always grind Chee Kufta meat yourself.
Keep very cold while preparing and serve right away.
Leftovers should be refrigerated and may be fried or baked later.