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Salmon Kibbeh Nayeh with a Lebneh Dressing

Serves:

8

ABOUT THE RECIPE

If you are wondering what the Hake Kibbeh Nayeh is, you are probably not alone. Now,
if you are wondering if I’m steadily losing my ship, then you are probably correct but not
because of this dish. In fact, Kibbeh Nayeh is a Lebanese dish made with raw lamb, a
steak tartare if you will. That all being said, I thought it would be fun if we let Fresh
Salmon swim around in these Middle Eastern waters. And guess what, it was not only fun
but absolutely delicious. Feel free to walk your camel before cooking.

Ingredients

  • 1¼ pounds of Salmon (net weight) after the skin and any dark meat have been removed


  • ½ cup bulgur (cracked wheat)


  • 4 small scallions finely chopped


  • 1 scallion sliced very thin for garnish


  • ½ teaspoon ground allspice


  • 1 small red, hot pepper chopped fine; you can also use half a Jalapeño pepper


  • 2 teaspoons of salt


  • 1 teaspoon freshly ground white pepper


  • 2 tablespoons of olive oil plus more for drizzling


  • 4 loaves of Pita Bread to serve


  • Romaine lettuce leaves to serve


  • Mint Leaves for garnish


  • Lebneh Dressing


  • ¼ cup of Lebneh or Greek Style Yogurt


  • The juice of half a lemon


  • 1 small garlic clove smashed and minced fine


  • 2 teaspoons ground sumac


  • Salt and White Pepper 


Preparation

First, make the Lebneh Dressing by combining all of the ingredients in a small bowl;

season to taste with salt and pepper and set aside.

Now it’s time to get on the Magic Carpet and hit the gas. First, with your sharpest knife,

chop the salmon very finely. Once you do this, place it in a stainless steel or glass bowl

and place it in the freezer (we want the fish ice cold for this dish).

Place the burghul wheat in a bowl with 1 cup of water, stir it gently, and let it soak for 8

minutes. After it has soaked drain very well. Note; you can do this process an hour before

if you like. Remove the salmon from the freezer and combine with the soaked burghul,

allspice, chopped pepper, white pepper, salt, and olive oil. Using your loving Little Chef

hands, transfer the mixture onto a large platter and form it into a football shape; with your

finger, create a dent, about a ½ inch apart. Place a small dollop of the Lebneh dressing

next to your kibbeh. Finally, drizzle a little olive oil over the Kibbeh and garnish with the

sliced scallions and fresh mint leaves. Your pita and romaine lettuce leaves are the

vessels that will take this glorious creation from the plate to your mouth’s palace of

pleasure. Sure, you can rub a lamp at this point to get some wishes granted but I’d rather

rub my dinner mates down with Lebneh dressing and wish they stop loving me so much.

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