Che Kufteh Recipe (Armenian Beef Tartare Recipe)

This is for all the ravenous beef eaters!

First and foremost, make sure that you get good quality, fresh beef. You should get your meat from the most reliable butcher you know.  Most Armenian butchers have Kufteh meat available, if not, you can purchase beef round or london broil and have your butcher grind it three times. You can then place the groud beef in a food procesor and continue the process yourself.

Things You Will Need:
Cutting board
Chef’s knife
Large mixing bowl
Three medium mixing bowls
Measuring spoons

Ingredients:
1/2 pound Kufteh beef
1/3 cup of bulgur #1, soaked in warm water
2 Tbs. tomato paste
1 1/2 tsp. Kosher salt
1 1/2 tsp. Aleppo pepper (I always buy my spices from Spice Station)
1 tsp. olive oil(optional, but I really like it in there)

For Garnish:
1 tomato, seeded and diced
1/4 bunch of parsley, finely chopped
2 stems of green onion, finely chopped
Juice of 1/2 a lemon
1 Tbs. olive oil
salt and pepper to taste

Instructions:
Place beef in the large mixing bowl and set aside in the refrigerator. Place bulgur in a medium bowl and cover with hot water, set aside to soak while you prep your other ingredients. Dice your tomatoes and chop your greens while you wait for the bulgur to soak thuroughly.  Once all of your prep for the garnish is done, combine all of the ingredients in a bowl, check for seasoning, then place in the fridge.

Your bulgur should have had about 20 at this point, give it an additional rinse under hot water and drain well. Any additional liquid should be squeezed out using your hands. Combine tomato paste, salt, aleppo, and olive oil to the drained bulgur, work it through well, making certain that the tomato paste is well incorporated.

Once the bulgur combo is ready, remove your beef from the fridge. It is now time to bring it all together. Combine the bulgur mix with the beef (use your clean hands, this is the only way to mix properly). Once it is all well combined, either form little football shapes or flatten the mixture onto a platter.

I like to serve my garnish directly on top of the Che Kufteh, for the purest at heart, serve on the side. Make sure you enjoy your Che Kufteh right away to ensu

Appetizers

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