Turkish tartar spread

Turkish tartar spread

For this recipe, the lamb must be fresh. If you don't like the taste of lamb, take ground beef.

Allotments for 4 people:

80 Mr. Bulgur

250 g lean lamb (Club)

1 small onion (about 50 g)

1 bunch parsley

a few leaves of fresh mint

perhaps 1-2 EßL cold-pressed

olive oil

½ On the road. ground cumin

1 strong pinch of cayenne pepper


black pepper, freshly ground


Per serving about:
1200 kJ / 290 kcal
14 g protein – 19g of fat
1 g of carbohydrates

Preparation line: about 45 Minutes

1. Den Bulgur mit gut ¼ l Wasser in einem kleinen Topf zum Kochen bringen und bei sehr schwacher Hitze zugedeckt in etwa 20 Let swell for minutes. Then let it cool down.

2. Das Lammfleisch waschen, Pat dry and turn twice through the fine disk of the meat grinder.

3. Finely chop the onion. Wash the parsley and mint leaves, Pan dry and also chop finely.

4. Den ausgekühlten Bulgur gut ausdrücken und in einer Schüssel mit dem durchgedrehten Lammfleisch und der Zwiebel etwa 10 Knead vigorously with your hands for minutes. Possibly add the olive oil, so that an easily spreadable mass is created.

5. Die Kräuter, add the cumin and cayenne pepper. Season the tartar spread with salt and pepper and serve immediately. It goes well with flatbread or white bread.

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