Chee Kufta

Chee_Kufta Kibbe Nayee

Armenian Steak Tartare

Serves 4 – 5

Like its French cousin, Chee Kufta is a delicacy which is eaten raw. Only the freshest meat must be used. Grind it yourself, keep very cold and serve promptly.

1 pound lean  lamb or beef round steak (ground 3 times)
1 cup fine (#1) bulghur wheat
1/2 cup V8 juice mixed with 1/2 cup cold water
1/4 cup cold water (to be added as you work with the mixture)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 cup green pepper, chopped
1/2 cup parsley, chopped
1/2 cup onions, chopped fine (and/or scallions)
fresh dill (opt.)


  1. Soak bulghur in V8 juice. Add salt, pepper and mix. Put in refrigerator for 10 minutes.
  2. Add meat and 1/2 cup of garnish greens. Knead for 5 minutes.
  3. Mound in flat oval shape on serving platter or shape into small serving pieces.
  4. Garnish with chopped greens and serve with pita bread.


Always grind Chee Kufta meat yourself.
Keep very cold while preparing and serve right away.
Leftovers should be refrigerated and may be fried or baked later.

One Response to “Chee Kufta”

  1. [...] dish is to be prepared and served quickly. Here are a couple of tips from one recipe, which calls for V8 juice among the seasonings: Always grind Chee Kufta meat yourself. Keep very [...]

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