Lebanese Tartare

Name: Lebanese Tartare
Prep time: 8h
Cook time: 0 mins
Total time: 8h
Yield: 1
Cuisine: Internacional
Ingredients: 1/2 limes, Eureka, for the herb granita; 1/4 cups spearmint, leaves, for the herb granita; 1 tablespoon cucumber, peeled and seeded, chopped, for the herb granita; 1 tablespoon serrano chile, chopped, for the herb granita; salt, from Colima, for the herb granita; pepper, for the herb granita; 200 grams beef tenderloin, American; salt, from Colima, for the meat; pepper, cracked, for the meat; 100 milliliters extra virgin olive oil, for the meat; 1/4 cups broken wheat; water, for the cracked wheat; salt, for the cracked wheat; 1/4 cups cucumber, peeled and seeded, chopped, for the tartare; 2 tablespoons white onion, chopped, for the tartare; 2 cloves garlic, chopped, for the tartare; 1/2 teaspoons serrano chile, chopped, for the tartare; 1/2 limes, Eureka lemon juice, for the tartare; salt, from Colima, for the tartare; pepper, cracked, for the tartare; 1 pinch za'atar, for the tartare

Rodrigo Carrasco

Craving something different? Don't miss this incredible recipe for Lebanese tartare, an easy and flavorful dish that you can prepare with a beef fillet, citrus, cucumber, cracked wheat, and a secret spice mix that will give it a spectacular flavor. Pair it with your favorite beer!

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1/2 limes, Eureka, for the herb granita
1/4 cups spearmint, leaves, for the herb granita
1 tablespoon cucumber, peeled and seeded, chopped, for the herb granita
1 tablespoon serrano chile, chopped, for the herb granita
salt, from Colima, for the herb granita
pepper, for the herb granita
200 grams beef tenderloin, American
salt, from Colima, for the meat
pepper, cracked, for the meat
100 milliliters extra virgin olive oil, for the meat
1/4 cups broken wheat
water, for the cracked wheat
salt, for the cracked wheat
1/4 cups cucumber, peeled and seeded, chopped, for the tartare
2 tablespoons white onion, chopped, for the tartare
2 cloves garlic, chopped, for the tartare
1/2 teaspoons serrano chile, chopped, for the tartare
1/2 limes, Eureka lemon juice, for the tartare
salt, from Colima, for the tartare
pepper, cracked, for the tartare
1 pinch za'atar, for the tartare

Preparation

Low

In the blender, mix half of the lemon juice with the herbs, one tablespoon of cucumber, and one of chili. Blend and adjust seasoning with salt and pepper. Freeze for 6 hours.
Finely chop the meat to resemble ground meat. Mix with a bit of salt, pepper, and olive oil. Refrigerate for 1 hour.
Cook the cracked wheat in salted water until soft. You can soak it for an hour beforehand in a pressure cooker. Cool the wheat and set aside.
In a bowl, mix the meat, cucumber, onion, garlic, chili, cracked wheat, and the remaining lemon juice. Season with salt, pepper, and za'atar.
In a mold, form a timbale with the previous mixture and cover it with the jocoque. Garnish with the frozen herb granita, olive oil, and sprouts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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