How to make it

  • Soak the burghul in cold water for 10 minutes. Drain and squeeze out excess water. Set aside.
  • Use a food processor to finely grind the meat. Transfer the meat to a large mixing bowl and add the burghul and all remaining ingredients except parsley and the olive oil. Mix well.
  • Process small portions at a time using the food processor until all is well ground.
  • Place on a serving platter and chill well.
  • Remove just before serving.
  • Garnish with olive oil and parsley.

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  • merlin 10 years ago
    Brava. I love steak tartar. And this is a unique take on it . Thanks.
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