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Israeli-Style Turkey Tartare with Amba-Tahini and Pomegranate

A sophisticated and refreshing Middle Eastern take on tartare. This dish utilizes ultra-fresh, hand-chopped turkey breast seasoned with warm Baharat spices, brightened with lemon and sumac, and served with a tangy amba-infused tahini. It is a vibrant, Michelin-star quality starter that reimagines Levantine flavors.
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Prep Time 30 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizer, Entrée
Cuisine: Israeli, Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

The Tartare Base
  • 450 g Fresh Turkey Breast Skinless, high-quality, very fresh
  • 2 tbsp Fine Bulgur Soaked in water for 10 minutes and squeezed dry
  • 1 small Shallot Finely minced
  • 2 tbsp Fresh Mint Finely chopped
  • 2 tbsp Flat-leaf Parsley Finely chopped
Seasoning & Marinade
  • 3 tbsp Extra Virgin Olive Oil Israeli or high-quality cold-pressed
  • 1 tbsp Lemon Juice Freshly squeezed
  • 1 tsp Baharat Spice Mix Middle Eastern seven-spice blend
  • 0.5 tsp Sumac For a tangy citrus note
  • Sea salt and freshly cracked black pepper to taste
Amba-Tahini Sauce & Garnish
  • 2 tbsp Tahini Paste Raw, high-quality
  • 1 tbsp Amba Sauce Israeli pickled mango sauce
  • 2 tbsp Pomegranate Seeds For sweetness and texture
  • 1 tbsp Pine Nuts Lightly toasted
  • Micro-cilantro and sliced radish for garnish

Equipment

  • 1 Chef's Knife Must be extremely sharp for hand-chopping the meat
  • 1 Stainless Steel Mixing Bowl Preferably chilled in the freezer before use
  • 4 Ring Molds For professional plating

Method
 

Preparation
  1. Place the turkey breast in the freezer for 15 minutes. This firms the meat, making it easier to achieve a precise, clean dice.
  2. Soak the fine bulgur in cold water for 10 minutes until softened. Drain through a fine-mesh sieve and press firmly to remove all excess moisture.
Hand-Chopping the Meat
  1. Using a very sharp chef's knife, slice the chilled turkey into thin strips, then into small cubes. Hand-dice until the meat is finely minced but still retains a distinct texture (avoid using a food processor which will turn it into a paste).
Mixing the Tartare
  1. In a chilled stainless steel bowl, combine the chopped turkey, prepared bulgur, minced shallots, mint, and parsley.
  2. Add the olive oil, lemon juice, baharat, and sumac. Gently fold the ingredients together using a spoon to ensure even distribution without overworking the meat.
  3. Season with sea salt and black pepper. Taste and adjust acidity if necessary.
The Sauce & Plating
  1. Whisk the tahini and amba sauce together with a splash of water until you reach a smooth, pourable consistency.
  2. Place a ring mold in the center of each plate. Fill with the tartare mixture, pressing down gently to level the surface. Carefully lift the mold.
  3. Drizzle the amba-tahini sauce around the base of the tartare or in decorative dots.
  4. Garnish with toasted pine nuts, pomegranate seeds, radish slices, and micro-cilantro. Serve immediately while fresh and cold.

Notes

Always ensure your turkey is sourced from a reputable butcher and is of the highest freshness for raw preparations. For an extra touch of luxury, serve with thin za'atar-dusted pita crisps.