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Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint & Walnut Muhammara

Middle-Eastern Beef Tartare | Carla Choy
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Inspired by his wife of Iraqi and Palestinian heritage, Chef Hollingsworth infuses this beef tartare dish with the flavors of the Middle East.


for beef
2 cups diced dry-aged beef; tenderloin 
2 tablespoons chopped shallot 
1 tablespoon chopped parsley (save half for garnish) 
for yogurt sauce garnish
4 tablespoons labne 
1 tablespoon mint; chiffonade (save some for garnish)
for bulgur  
3 cups bulgur 
3 cups chicken stock 
5 cloves garlic 
1 sprig thyme 
For walnut muhammara 
⅔ cups walnuts; pulverized 
⅓ cups warm water 
1 tablespoon aleppo 
2 tablespoons lemon juice 
2 tablespoon pomegranate molasses 
1 tablespoon olive oil
1 tablespoon sugar 
salt to taste 

Middle-Eastern Beef Tartare | Carla Choy


for beef
1. Mix all ingredients together.
2. Season to taste. 
for yogurt sauce  
1. Mix all ingredients together. 
2. Season to taste. 
for bulgur  
1. Bring chicken stock, garlic, and thyme to a boil and strain over top of the bulgur.
2. Cover with a lid, let stand for 45 minutes in a warm place.
For walnut muhammara 
1. Hydrate aleppo in warm water. 
2. Mix all ingredients together. 
3. Season to taste. 
To plate
1. Mix beef with muhammara and bulgur and plate. 
2. Add dollops of yogurt sauce over the top of the beef mixture.
3. Garnish with additional parsley and chiffonade mint.

All photos | Carla Choy

Enjoy this recipe? Get the downloadable recipe booklet from "Meals Ready to Eat" with this link.

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