Name: Steak Tartare (Çig Köfte)
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: a few mint and flat-leaf (Italian) parsley sprigs, leaves finely chopped; ½ teaspoon pul biber (Aleppo pepper) or other chilli flakes; 1 generous tablespoon tatli biber salçasi (mild Turkish chilli paste); 1 tablespoon tomato paste (concentrated purée); 1 teaspoon freshly ground black pepper; 2 bulb spring onions (scallions), grated; 1 teaspoon ground allspice; 250 g (9 oz) beef tenderloin, finely minced (ground) by your butcher; 1 large, well-ripened tomato, grated; 250 g (9 oz) fine burghul (bulgur)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Here, the most important thing is to choose meat that is very fresh – tell your butcher that you will be using it to make Tartare, so that you will get the very best quality possible. While this recipe does not involve any cooking with heat, it does need to be mixed and kneaded for some time.

Ingredients

250 g (9 oz) beef tenderloin, finely minced (ground) by your butcher
250 g (

Method

Put all the ingredients except the mint and parsley in a large bowl, season well with salt and knead together with your hands for a good 30 minutes. Add the parsley and mint, and knead for a further 2 minutes. Take a small handful of meat, and squeeze the mixture in your fist, leaving the mark of your fingers on the meatball you have made. Repeat until you have used all the mixture. Serve with