1/2 cup (125 ml) water

1/4 cup (60 ml) fine bulgur

1/2 lb (225 g) lean inside round beef

1/4 cup (60 ml) curly-leaf parsley

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) lemon juice

2 teaspoons (10 ml) harissa or other hot pepper sauce

1 shallot, finely chopped

Cilantro

Salt and pepper

In a saucepan, bring the water and bulgur to a boil. Remove from the heat, cover and let swell for about 10 minutes. Remove the cover and refrigerate until completely chilled.

With a knife, thinly slice the meat.

In a food processor, chop the parsley with the oil, lemon juice and harissa. Add the meat and pulse until finely chopped.

In a bowl, combine the bulgur, shallot and meat mixture. Season with salt and pepper.

Cover and refrigerate for about 15 minutes.

Serve chilled as an appetizer. Garnish with cilantro leaves and accompany with pitas.

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