Salmon kibbeh nayeh with a soft herb salad

Salmon kibbeh nayeh with a soft herb salad

By
From
Arabesque
Photographer
William Meppem

Some people baulk at the thought of eating raw meat, which is what kibbeh nayeh is – a kind of Middle Eastern steak tartare, using lamb, burghul, onion and spices. However, most of us are familiar with sushi and sashimi, and are happy to eat raw fish – so this version of kibbeh nayeh uses fresh salmon or tuna, both of which work very well. The fish requires less mincing and pounding than the traditional lamb and results in a lighter dish which is delicious eaten with Arabic bread, white salad onions and a big blob of yoghurt cheese, or with a fresh herb salad.

Ingredients

Quantity Ingredient
300g atlantic salmon, finely minced and chilled
2 purple shallots, finely chopped
150g white, fine grade burghul, soaked for 8 minutes in ¾ cup water, then squeezed dry
1/3 teaspoon allspice
1 very small bullet chilli, de-seeded, scraped and finely chopped
salt and pepper
1 tablespoon extra-virgin olive oil
250g natural yoghurt, hung in a cloth for 24–36 hours
1/2 garlic clove, crushed with 1/3 teaspoon salt

Soft herb salad

Quantity Ingredient
1/3 cup coriander leaves
1/3 cup mint leaves
1/3 cup flat parsley leaves
4 Artichokes cooked à la niçoise
or good quality purchased artichokes, preserved in oil
1 small purple onion, finely sliced
1/2 lemon, juiced
100ml extra-virgin olive oil
salt and pepper
1 teaspoon sumac

Method

  1. Chill a stainless steel (or glass) bowl, and in it mix the salmon, shallots, burghul, allspice, chilli, salt and pepper, with 1 tablespoon of extra-virgin olive oil. Refrigerate until ready to serve.
  2. When ready to serve, blend yoghurt cheese with crushed garlic. In another bowl mix coriander, mint, parsley and artichoke leaves with onion, lemon, 50 ml of the extra-virgin olive oil and salt and pepper to taste.
  3. Smooth the mixture out on a large plate to form a neat, flat circle. Use a sharp knife to mark the surface with the traditional pattern, if you wish. Drizzle with the remaining extra-virgin olive oil. Place a generous dollop of yoghurt cheese on top and garnish with the soft herb salad.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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