with Pickled Radish

Sonya and Hadil's Kibbeh Nayyeh

Prep time: 50 mins (+1½ hours proving)
Cook time: 25 mins
Serves: 6

Ingredients

Toasted pine nuts and baby mint, to serve

Olive oil, to drizzle

Bread

½ tsp dried yeast

½ tsp caster sugar

300g (2 cups) plain flour, plus extra, to dust

½ tsp salt

Vegetable oil, to shallow-fry

Pickled Radish

185ml (¾ cup) white wine vinegar

60g caster sugar


2 tsp salt

4 red radishes, thinly sliced

Plain Kibbeh Nayyah

½ cup bulgur wheat

1 onion, chopped

½ red capsicum, chopped 

1 tsp sweet paprika 

¼ tsp white pepper

1 tsp ground coriander

2 tsp seven spice

½ tsp mixed spice

1 tsp salt

500g finely minced lean lamb

1 ice cube

Herbed Kibbeh Nayyeh

1 onion, chopped

2 green chillies, deseeded, chopped

2/3 cup flat-leaf parsley

1 tbs thyme leaves 

1/3 cup basil leaves

2 tbs oregano leaves

¼ cup mint leaves

1 tsp sweet paprika

¼ tsp white pepper

1 tsp ground coriander

2 tsp seven spice

500g finely minced lean lamb

1 ice cube

Method

1. To make bread, place yeast, sugar and 80ml warm water in a jug. Stir to combine. Set aside for 10 minutes. Place flour and salt in a bowl. Stir in yeast mixture and 85ml warm water until a soft sticky dough forms. 

2. Turn out dough onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

3. Meanwhile, to make pickled radish, place vinegar, sugar and salt in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat. Stir in radish and set aside to cool completely.

4. Punch down dough, then knead for 10 minutes. Divide dough into 12 portions. Using a lightly floured rolling pin, roll out dough portions into 5mm-thick rounds. Set aside in a warm place for 30 minutes.

5. Shallow-fry bread rounds for 2 minutes on each side or until crisp and golden. Drain on paper towel. Season with salt. 

6. To make plain kibbeh nayyeh, place bulgur wheat in a bowl and cover with boiling water. Set aside for 30 minutes to soften. Drain, pressing down on wheat to extract excess water.  

7. Place onion and capsicum in a food processor and process until finely chopped. Add spices and process until a paste forms.

8. Transfer to a bowl and add lamb mince, ice cubes and half of the soaked wheat. Using your hands, mix to combine. Season. Set aside. 

9. To make herbed kibbeh nayeh layer, place onion and chillies in a food processor and process until a paste forms. Add herbs and spices and process to combine. Transfer to a bowl and add lamb mince and ice cube and remaining soaked wheat. Using your hands, mix to combine. Season. Set aside. 

10. Using a presentation ring, spoon a 5mm layer of the herbed kibbeh nayyeh over base of ring. Top with a layer of the plain kibbeh nayyeh. Repeat with remaining mixtures to make 6 rounds. 

11. Drain pickles and place on top. Garnish with pine nuts and mint, the drizzle with oil. Serve with bread to the side. 

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