Chef Anna Olson makes the take on these Middle-East inspired sliders interesting with a unique spice blend and texture that defines Kibbeh. Soaked bulgur wheat added to the beef mix adds a crunch to the sliders. And, rather than making the sliders with ground beef, Flat Iron Steak is cut by hand to make the patties, giving them a ‘steak-y’ quality.
Place the bulgur in a bowl, cover with the cold water and let sit for 30 minutes. Drain the bulgur well and put this into a large mixing bowl.
Cut beef into slices WITH the grain about ½-inch (1.25 cm) thick. Lay this on a plate, cover with plastic and place in the freezer for 5 to 10 minutes (this makes them easier to slice). Slice the beef now ACROSS the grain as thinly as possible (this is called emincée); add to the bulgur.
Add the mint, salt, cumin, allspice, cinnamon, pepper and egg and use clean hands until well-blended and mixture holds together when squeezed. Use a large ice cream scoop or divide the mixture into 12 portions and firmly shape them into a ball (meatball-sized)and then flatten to a mini patty. Place on plate in single layer; cover and refrigerate 30 minutes.
Meanwhile, combine mayonnaise, lemon juice and harissa together in a bowl. Set aside.
Heat a heavy-bottomed or non-stick skillet over medium-high heat and add the oil. Drop in the Kibbeh patties in the pan, leaving little space between them; reduce the heat to medium. Cook the patties for about 4 minutes on each side. NOTE: unlike ground beef, Kibbeh patties can be cooked to medium-rare or medium if you like your steak done that way.
To assemble, split the mini pitas in half, place a kibbeh patty on one half and top with mayo, a few cucumber and radish slices and top with other half of the pita. Serve immediately.
Servings 12