Ingredients
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2 1/2
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2 1/4
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2
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2
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1 1/2
-
1
-
3
-
1
-
1
-
-
-
-
-
-
Directions
Armenian Steak Tartare (Chee Kufta), This is a mouth watering awesome Armenian style steak tartare called Chee kufta by my Aunt Sophie She made this for me special when I was visiting her, which was very often! It’s important to use very, very lean beef and make sure you have the butcher ground it very fine, twice Knead it as recipe says to: 5 minutes! No, you won’t get sick if you prepare it correctly!, Chi Kufte (Armenian Steak Tartare) Serves 6 Salata (salad): 1 green Italian pepper, chopped 1 cucumber, peeled and chopped 4 plum tomatoes, chopped 4 scallions, sliced 1/2 cup chopped flat-leaf parsley 1 tsp paprika 1/4 cup lemon juice 2 T olive oil 1 tsp sumac (optional) Kosher salt and freshly ground black pepper Chi Kufte: 1 1/2 cup grade #1 fine bulgur (cracked wheat) 1 1/2 cups cold water, plus more as needed 1 1/2 lbs very fresh top round, trimmed of all fat and ground four times until fine like a paste 1 T plus 1 tsp kosher salt 1 T paprika 1/2 tsp freshly ground black pepper 3/4 cup sliced scallions 1/2 cup plus 1 T chopped curly parsley Garnish: Extra-virgin olive oil, for serving (optional) For the salata, mix together all the ingredients and set aside until service Fill a small bowl with some water to use to wet your hands as needed during the mixing and shaping process In a large mixing bowl, soak the bulgur with the 1 1/2 cups cold water for about 15 minutes until absorbed but still wet Add the meat and mix thoroughly with your hands Season with salt, paprika, and pepper and mix well Mix in 1/4 cup scallions and 1/4 cup chopped parsley To shape the kufte*, dip your hands in the water and grab a small handful of the mixture Form it into a ball and then lightly begin to make a fist with your hand to make it a bit more oblong (but not completely flat) and leave finger imprints on one side Place on a serving dish, dip your hands in water and repeat the process until all of the mixture has been used to form kuftes Garnish with the remaining green onions and parsley and serve , Hi Mark Although I know Basil is a staple in alot of Armenian dishes, I’ve never heard of it being used in chee kufta Although I’m sure it works well will have to try it Funny, I was cutting up a beef tenderloin for shish kabob yesterday and just seeing that glorious chunk of meat in front of me made me crave chee kufta so I cut off a chunk and made a quick batch for myself(a plate of maybe 10) I don’t make it often, only because my husband can’t grasp the idea of eating raw meat although he tried it once and loved it before he knew what it was(I know, should of never told him)! Anyway, when I saw your recipe it reminded me of yesterdays chee kufta fix! Would you happen to have the recipe for harissa? Not the pastry, but the barley and meat dish can’t find it anywhere Did I mention that I’m a fellow armenian???LOL
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Steps
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1
Done
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Combine Vegetables and Basil Together and Mix Well. |
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2
Done
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in a Large Bowl Combine 2 Cups of Chopped Vegetables and Mix the Bulgur, Water, Tomato Sauce and Salt. |
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3
Done
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Mix Well and Let Stand 10 Minutes. |
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4
Done
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Add Meat and Blend Well. |
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5
Done
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Knead About 5 Minutes, Moistening Your Hands With Cold Water at Intervals. |
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6
Done
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Taste For Salt. |
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7
Done
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Add More If Necessary. |
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8
Done
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Shape as Desired and Place on Platter. |
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9
Done
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We Liked It Squished Flat With a Fork and Spread Liberally With Fresh Chopped Parsley and Green Onions as Garnish. |
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10
Done
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Eat With Pita Bread or Crusty French Bread, Yum! |
