Armenian Keyma (Steak Tartare) Recipe

armenian keyma recipe

For those of you who are looking for a simple, quick meal that’s guaranteed to impress your friends, I’ve got the recipe for you! This Armenian Keyma (Steak Tartare) Recipe is sure to be a crowd-pleaser.

Using only a few ingredients and requiring minimal prep time, this recipe will have you eating in no time at all.

The best part? It’s easy enough for even the most inexperienced home chef to prepare, so don’t let yourself get intimidated by the idea of cooking something new!

This recipe is for everyone who loves the taste of flavorful meat, but doesn’t want to go to the trouble of cooking it.

The Armenian Keyma (Steak Tartare) Recipe is one of our all-time favorites because it’s so easy and quick to make. It’s also one of the tastiest ways to enjoy steak tartare!

The flavors are subtle and complex, but not overpowering—you’ll feel like you’re eating something that took hours to prepare when in fact it takes less than five minutes!

It’s perfect for those nights when you don’t have time to cook, or when you want something special without having to put a lot of effort into it. Try this recipe tonight and see how much you love it!

Armenian Keyma (Steak Tartare) Recipe

Recipe by The Cookindocs TeamCourse: MainCuisine: ArmenianDifficulty: Medium


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Armenian Keyma (Steak Tartare) is a traditional Armenian dish that has been around for centuries. It’s made from raw meat, and it’s not for the faint of heart (or stomach). It’s also very simple to make.


  • 1 pound of round steak with the fat trimmed off and three times ground (Beef or Lamb)

  • 1/2 cup of bulgur wheat that has been finely ground

  • 1 tiny can (8 oz) tomato sauce

  • 1/4 cup of cold water, seasoned to taste with salt and black pepper

  • 1 teaspoon of red pepper cayenne

  • a half a cup of finely chopped green onions

  • 1/2 cup of chopped parsley with flat leaves


  • You should request that the butcher trim all of the fat from the meat and grind it three times. (note: let the butcher know that you will be serving the meat raw so that they can select the freshest cut possible and so that they do not use a grinder that has already been used for raw pig – it is preferable to grind it yourself).
  • In the manner of a meat loaf, combine the ground beef with the bulgur wheat.
  • Small amount of tomato sauce should be stirred in at a time until the mixture is thoroughly combined yet retains its firmness. If the mixture appears to be too dry, stir in some cold water.
  • To taste, add some salt and either cayenne or black pepper. To be served chilled.
  • On a platter, form the meat into the shape of a round loaf of bread, and then sprinkle chopped onions and parsley on top. Accompany with crackers or bread made in the Armenian cracker tradition.


  • You can also add other ingredients like onions or shallots if you want to make it more flavorful (but if you’re looking for something simple, this will work just fine without them).

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