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AIF.RU. “Kubeniya”. BEEF TARTARE WITH BULGUR AND CHILI PEPPER

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Ingredients (1 portion)

  • Black eggplant sauce – 10 gr
  • Parsley – 1 gr
  • Eggplants – 30 gr
  • Thyme – 1 gr
  • Salt – 1 gr
  • Pepper – 1 gr
  • Dry adjika – 1 gr
  • Bulgur grains – 20 gr
  • Tahini sauce – 20 gr
  • Almond – 20 gr
  • Chili pepper – 1 gr
  • Shallot – 5 gr
  • Beef tenderloin – 50 gr
  • Tomato – 25 gr
  • Spicy tomato sauce – 25 gr

Black eggplant sauce:

  • Eggplant peel – 3 gr
  • Olive oil – 40 gr
  • Garlic – 2 gr
  • Lemon juice – 3 gr
  • Salt – 1 gr

Spicy tomato sauce

  • Tomato mash – 30 gr
  • Garlic – 1 gr
  • Lemon fresh – 3 gr
  • Chili pepper – 3 gr
  • Salt – 1 gr
  • Cumin – 1 gr

Cooking method

Author – Nofar Zohar, concept-chef at Moroccan restaurant Nofar. Specially for summer Moscow Restaurant Week 2017.

  1. Black eggplant sauce: burn eggplants until their pill turn black. Peel eggplants. Grind eggplant peel in blender and mix with olive oil, garlic and lemon juice.
  2. Spicy tomato sauce: bake tomatoes in oven and peel them. Grate them, remove extra liquid, add chopped garlic, lemon fresh, salt, pepper and cumin. Mix everything thoroughly.
  3. Cut into cubes raw beef tenderloin. Mix parsley, eggplant mash, thyme, Tabasco sauce, shallot, beef, tomatoes cut into cubes. Lay out on a plate over the black eggplant sauce. Put bulgur (you should boil it and mix with dry adjika).
  4. Sprinkle the dish with spicy tomato sauce. Decorate the dish with tahini almond sauce. Strew with fried onion, cedar nuts and chili pepper rings.