Armenian Keyma - Raw Beef Tartare

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also known as Kibbe, Nayee, Keyma or Armenian Steak Tartare

1 pound round steak, fat removed and ground 3 times (Beef or Lamb)
1/2 cup fine grind bulgur wheat
1 small can (8 oz) tomato sauce
1/4 cup cold water
salt and black pepper to taste
1 teaspoon cayenne pepper
1/2 cup chopped green onions
1/2 cup chopped flat leaf parsley

Have butcher remove all fat from meat and
grind it three times. (note: let the butcher know that you
will be serving the meat uncooked so the freshest cut will be
selected and so they don't use a grinder that was used for
raw pork - it's preferable to grind it yourself).

Mix ground meat and
bulgur wheat as you would a meat loaf.
Add tomato sauce, a mixing in a little at a time, until
mixture is mixed uniformly but still firm. Mix in cold water if
mixture seems too dry. Add salt and cayenne
or black pepper to taste. Serve cold. Shape like round loaf of
bread on platter and place chopped onions and parsley
on top of meat. Serve with crackers or Armenian cracker
bread.

Source: Tuscaloosa News newspaper, Jul 11, 1989