Cover Greg Malouf is known as a pioneer of Middle Eastern cuisine in Australia, and is highly-regarded across the world for his advancement of Lebanese food.
Greg Malouf is known as a pioneer of Middle Eastern cuisine in Australia, and is highly-regarded across the world for his advancement of Lebanese food.
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This version of the traditional Lebanese mezze dish by the legendary Australian-Lebanese chef can be easily replicated at home
Lebanese food lovers, here’s a treat for you. If you’re familiar with Middle Eastern cuisine, you would know the significance of the kibbeh nayee, a mezze dish with roots traced back to the 13th century in Lebanon.
Today, kibbeh nayee remains one of the most important and commonly enjoyed dishes in Lebanese culture, and is often served with olive oil, mint leaves, and Arabic bread.
In this elevated version by the legendary Greg Malouf, who oversees the recently revamped Ummi Beirut at InterContinental Singapore Robertson Quay, raw salmon is used instead of lamb.
Also known as the “godfather of Lebanese cuisine”, The Australian-Lebanese chef with a Michelin star and multiple accolades under his belt also adds bullet chilli and allspice to the mix, before serving the final product with bread and Greek-style yoghurt.
"For me, kibbeh nayyeh encapsulates the essence of home. It's a nostalgic dish that evokes gatherings and celebrations so I have the fondest memories of it," the chef says.
With just a handful of steps and simple ingredients, this is a version that you can easily make at home and for dinner parties. Malouf recommends that you pair it with a serving of arak–a triple-distilled anise-flavoured spirit well-loved in Lebanese culture–for a complete sensory experience.
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Above Greg Malouf's salmon kibbeh nayee can be easily made at home (Photo: Greg Malouf)
Greg Malouf's salmon kibbeh nayee can be easily made at home (Photo: Greg Malouf)
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INGREDIENTS
- 400g salmon, skinned, bloodline removed, finely minced and chilled
- 2 shallots finely chopped
- 2 tbsp burghul, (cracked wheat) white, fine grade, soaked for 5 minutes in 1/4 cup water, then squeeze dry
- 1/3-teaspoon allspice, ground
- 1 very small bullet chilli, deseeded and finely chopped
- Freshly milled white pepper
- Sea salt
- 3 tbsp extra virgin olive oil
- 2 blocks of ice
- Small salad leaves
- Juice of 1 lemon
Read more: Singapore’s top chefs share their favourite summer recipes
METHOD
- Chill a stainless steel bowl. Mix together the minced salmon, shallots, cracked wheat, allspice, white pepper, chilli, sea salt, and extra virgin olive oil with the ice. Check seasoning and adjust with extra chilli and salt if needed.
- To serve, spoon the kibbeh onto a flat dish and spread it out with a wet spatula to an even thickness.
- Place a small mound of salad on top, dressed in lemon, 2 tablespoons extra virgin olive oil, salt, and pepper.
- Drizzle the remaining extra virgin olive oil around the salmon.
- Serve with mint leaves, thick Greek-style yoghurt, and Arabic bread.
