Tuna kibbeh with pickled vegetables and fresh mint

Tuna kibbeh with pickled vegetables and fresh mint

By
From
Moorish
Serves
4
Photographer
Mark Roper

Pickled vegetables are an essential part of the Lebanese mezze table, and in the Middle East many people make their own. You can buy a selection from a good deli, but try to get the best quality that you can find.

The tuna for this dish must be topnotch, and as fresh as a daisy. If you buy sashimi quality (which we suggest), it should already have the bloodline taken out. Otherwise you need to have it cut out, as it is bitter.

Traditionally kibbeh is made from very finely minced, lightly spiced raw lamb, and served with raw onion and fresh mint. It really works very well with seafood (salmon is good too), which is somehow more palatable to Western palates. The acid tang of the pickled vegetables helps to cut through the richness of the oily tuna, and also adds a good crunch.

Ingredients

Quantity Ingredient
300g sashimi quality tuna, finely minced and chilled
1 large shallot, finely chopped
100g white, fine-grade burghul, rinsed in cold water and thoroughly drained
1/3 teaspoon allspice
1 small red chilli, including seeds, finely chopped
1 teaspoon sea salt
pepper, to taste
3 tablespoons extra virgin olive oil

To serve

Quantity Ingredient
1 bunch fresh mint, divided into 4 lots
8 tiny pickled onions
4 Pickled green chillies
8 large black olives
4 large preserved artichokes, halved
4 pickled turnips
100ml very best quality extra virgin olive oil

Method

  1. Chill a stainless steel or glass bowl, and in it mix the tuna, shallot, burghul, allspice, chilli, salt, pepper and olive oil. Form into 4 flat oval shapes and refrigerate for a minimum of an hour.
  2. When you are ready to eat, place an oval of the kibbeh in the centre of each plate. Use the back of a soup spoon to make little indentations down either side of an imaginary central spine. The idea then is to drizzle over extra virgin olive oil, which gathers in gleaming golden pools in the little hollows.
  3. Refresh the mint in icy-cold water. Serve the kibbeh with the mint and pickled vegetables, or if you like, a little salad. Eat straight away with plenty of fresh Arabic bread, which you use to scoop up mouthfuls of the kibbeh and mint leaves. Accompany with a blob of creamy labne or decorate with sumac if you like.
Tags:
Malouf
Greg
Lucy
Moorish
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