Using powerful aromatic leaves compensates for the absence of mustard, which is not grown in Israel, from the classic tartar recipe. The green leaves inject a hint of freshness into the dish. The leaves suggested here can be replaced with other strong-tasting leaves, such as radish sprouts, rocket, or tarragon, for example.
- Using a sharp knife, thinly slice the meat into thin strips, then finely chop the strips until you have a rustic form of “ground beef.” Place the meat in a bowl and add the olive oil, sumac, hot pepper, and lemon zest. Gently mix all of the ingredients together until incorporated, then season with salt to taste.
- Divide the meat equally among four individual serving plates, centering the meat and flattening it with a spoon to obtain a thin round of meat on each plate. Scatter the greens on each plate, place a yolk in the center of each portion, and garnish with the puffed wheat. Finish with another drizzle of olive oil and some coarse salt.