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Steak Tartare
Çig Köfte
- Serves
4
- Difficulty
Easy
- Ready in
40 min
Published 2015
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 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
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