Beef “Kubenia”

Name: Beef “Kubenia”
Yield: Serves 8
Ingredients: 400 g best beef fillet, trimmed (of its sinews and “blue” skin) and finely chopped; ½ cup par-cooked bulgar wheat (it’s a little sad to boil such a small amount of bulgar, so make some for a salad the day before, and use ½ cup cooked bulgar to make this tartar); 3 medium-sized tomatoes, finely diced; 2 tbsp red onion, finely chopped; 2 tbsp mint, finely shredded (snipped with your scissors); 3 tbsp coriander, finely chopped; salt and black pepper to taste; salt and black pepper to taste; 4–5 tbsp extra virgin olive oil; 4 tbsp pomegranate jewels; 4 tbsp fresh lemon juice; 4 tbsp pine nuts, toasted; ½ cup par-cooked bulgar wheat (it’s a little sad to boil such a small amount of bulgar, so make some for a salad the day before, and use ½ cup cooked bulgar to make this tartar); ½ cup par-cooked bulgar wheat (it’s a little sad to boil such a small amount of bulgar, so make some for a salad the day before, and use ½ cup cooked bulgar to make this tartar); 3 tbsp Italian parsley, freshly chopped; salt and black pepper (coarsely ground) to taste; salt and black pepper (coarsely ground) to taste; 6 tbsp extra virgin olive oil; 4 tbsp tahini sauce to serve (mix equal parts tahini and water – you can stop when you have a thickness that you like, then lemon juice and salt to taste); 4 tbsp tahini sauce to serve (mix equal parts tahini and water – you can stop when you have a thickness that you like, then lemon juice and salt to taste); 4 tbsp tahini sauce to serve (mix equal parts tahini and water – you can stop when you have a thickness that you like, then lemon juice and salt to taste); 4 tbsp tahini sauce to serve (mix equal parts tahini and water – you can stop when you have a thickness that you like, then lemon juice and salt to taste); 4 tbsp tahini sauce to serve (mix equal parts tahini and water – you can stop when you have a thickness that you like, then lemon juice and salt to taste)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This Lebanese “raw ball” may be easier to serve than the traditional beef tartare, usually topped with raw egg. With its colourful Israeli-style “chimichurri”, fresh and full of flavour, this dish makes an exciting starter!

Ingredients

400 g best beef fillet, trimmed (of its sinews and “blue” skin) and finely chopped
½ cup par-cooked bulgar wheat (it’s a little sad to boil such a small amount of

Main course

Method

In a large bowl (so you can mess and mix with impunity), mix the beef, bulgur wheat, pine nuts, lemon juice, olive oil and some salt and freshly ground black pepper together. As you do a little pulverising massage, not only do you flavour the meat but the proteins of the meat begin to break down and allow it to bond with the bulgar wheat. Be careful to only use the tips of your fingers for this