A raw beef and bulgur preparation seasoned with hot pepper paste and spices, shaped by hand into oblong torpedoes. This Armenian steak tartare is bold, spicy, and deeply traditional, eaten wrapped in lettuce or lavash.
Ingredients
400g ultra-fresh lean beef, ground 3 times
1 cup fine bulgur
1 small onion, very finely grated
3 tbsp hot pepper paste (biber salcasi)
2 tbsp tomato paste
1 tsp cumin
1 tsp Aleppo pepper
1 tsp salt
Ice water as needed
Green onions, sliced
Fresh mint and basil
Lettuce leaves for wrapping
Lemon wedges
Instructions
1Soak fine bulgur in cold water for 20 minutes. Drain and squeeze out all excess moisture thoroughly.
2Combine the triple-ground beef with drained bulgur, grated onion, pepper paste, tomato paste, cumin, Aleppo pepper, and salt.
3Knead the mixture vigorously for 15-20 minutes, dipping hands in ice water frequently, until it becomes smooth and holds together.
4Shape into small oval torpedoes by pressing firmly in your palm and creating a finger indentation down the center.
5Arrange on a platter with sliced green onions, fresh herbs, lettuce leaves, and lemon wedges.
6Wrap a piece in lettuce with herbs and a squeeze of lemon and eat immediately. Must be consumed fresh.
Did You Know?
Chi kufte must be made from the freshest possible beef, and traditionally the butcher would grind it while the customer waited to ensure maximum freshness for raw consumption.