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  Kheyma (Armenian Version of Steak Tartare)  
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Kheyma (Armenian Version of Steak Tartare) - print recipe
 
   
 
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This delicious treat is made from raw hamburger. Not your usual hamburger, choose your butcher carefully! Serves 4.



1 lb. ground beef ( the best cut of beef you can afford! loin, sirloin or top round)



1 cup fine milled bulghour
Salt and pepper to taste
Cayenne or Tabasco(r) sauce to taste
1/2 teaspoon paprika
2 medium red onions [minced]



1 bunch scallions [minced]



1 teaspoon fresh mint leaves [minced] [Optional]



1 teaspoon fresh basil leaves [minced] [Optional]



1 cup Armenian or Italian parsley [minced]



1/2 cup cold water



Mix red onions, scallions, parsley, mint and basil together and add 1 cup of this mixture to the rest of the ingredients. Add 1/4 cup of cold water and knead the mixture for about 10-15 minutes into a medium soft dough. If necessary add more water. Shape the kheyma into a 2-3 inch high loaf on a serving dish and garnish the top with the rest of the onion and parsley mixture. Serve immediately with warm Armenian Peda bread or Greek Pita bread.



* A variation to the above recipe would be to add 1/2 cup minced bell pepper and or 1/2 cup diced canned tomatoes or 1/2 cup tomato sauce.


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