Kifta nayee

Kifta nayee

Beef tartare with minced parsley, mint and hot English mustard

By
From
Saha
Serves
4
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
350g lean beef, roughly diced
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon black pepper
120g white onion, very finely chopped
1 tablespoon hot english mustard
3 ice cubes
extra-virgin olive oil

Method

  1. Roughly chop the meat and put it in a large mixing bowl with the herbs and spices. Toss well, then put it through a mincer twice to achieve a smooth paste.
  2. Add the onion, mustard and the ice cubes and mix well with your hands. As the ice dissolves, it will bind everything together into a smooth, sticky paste. Tip onto a plate and spread into a smooth, shallow oval. Use the back of a soup spoon to make little crescent-shaped indentations on the surface and drizzle with extra-virgin olive oil. Serve with extra oil, Arabic bread, Pickled Turnips and mint leaves.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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