Kibbeh (ISRAEL)


Bulgur

250 g (2 cup)

Chicken broth

(1 2/3 cup)

Harissa (4 cup)

Jalapeños

(4 cup)

Red onion

(1/4 cup)

Coriander seeds

(4 teaspoon)

Cumin seeds

(4 teaspoon)

Garlic

1 clove

Tomato Pulp

(1/4 cup)

Chicken broth

(1/2 cup)

Extra virgin olive oil

(1/4 cup)

Salt and pepper

to taste

Provenzal

Parsley

(1 1/2 cup)

Garlic Oil

3, chopped in oil

Oil

(1/2 cup)

Kibbeh mezcla

Beef Tenderloin

(2/3 cup)

Bulgur

(1/2 cup)

Harissa

at ease

Extra virgin olive oil

50 ml (3 tablespoons + 1 teaspoon)

Lime juice

2 tablespoons

Provenzal

(2 1/2 teaspoon)

Salt and pepper

to taste

Herbs Chiffonade

Parsley

(2 1/2 teaspoon)

Coriander

(2 1/2 teaspoon)

Dill

(2 1/2 teaspoon)

Tomato Coulis (for 250 ml; 1.5 cup)

Organic Peeled Tomato Preserves

(1 cup)

Extra virgin olive oil

(2/4 cup)

Xanthan Powder

Salt and pepper

To taste

Labneh

Yogurt

(1/2 cup)

Goat Cream Cheese

(1/2 cup)

Olive oil

(1 1/2 tablespoon)

Salt

To taste

Laffa Crackers

Plastry Flour

(8 cup)

Salt

(5 teaspoon)

Olive oil

30 ml (2 tablespoon)

Fresh Yeast

(3.5 tablespoon )

Caster sugar

(2 1/3 tablespoon )

Water

(2 tablespoon)

Bulgur

Place the ingredients in a small saucepan and cover. Cook over low heat until the liquid evaporates. Remove from heat and cool at room temperature for 10 minutes. Place into another container and refrigerate.

Harissa

Char the skin of the peppers over direct heat. Reserve in a plastic bag and allow the steam to facilitate the peeling process. Peel the peppers with the help of water if needed, and chop them roughly.

Julienne the red onion. Let it sweat in olive oil until transparent. Add garlic and spices and toast them for 1 minute, stirring constantly to avoid burning. Add the tomato and the pulp of the chilli peppers and cook over medium heat for a few minutes. Deglaze them with the broth and reduce to dry. Blend and emulsify with olive oil until obtaining a smooth and shiny paste. Sift and set it aside.

 Provenzal

Mix all the ingredients and allow them to marinate in the fridge for two hours.

Kibbeh mix

Place all the ingredients into a bowl. Mix well until they are totally integrated. Rectify flavour if necessary with seasoning. This procedure must be done when serving the dish.

Herb chiffonade

Chop the herbs very finely and mix them in a container.

Tomato coulis

Blend the ingredients until you get a smooth, silky and homogeneous sauce.

Labneh

Place the yogurt and goat cheese into a bowl. Whip them with a whisk to dissolve any lumps. Add a little of the yogurt whey if necessary until you get a full-bodied sauce, both shiny and light. Season with the salt and olive oil. Set it aside.

Laffa crackers

Smear the yeast with part of the water and the olive oil. Let it stand for 15 minutes.

Place the dry ingredients into a bowl and add the water and the previous ferment. Knead until you get an elastic dough.

Ferment the dough covered with plastic wrap until it doubles its size.

Form 0,22 lbs buns and set them aside again until they double their size.

Stretch with a rolling pin and form circles 3 mm thick. Arrange on floured plates and bake on a tray directly in an oven preheated to 446 ° F for 2 to 3 minutes or until the dough is puffed up like a sphere.

Cut the ends and separate into two layers.

Fry the layers over medium heat until both sides are browned.

Season with za'atar, sumac and salt on both sides. Reserve in an airtight container.

Plating

Make a large quenelle with the kibbeh mixture and place it in the middle of a deep plate. Place the tomato coulis on the left side without overflowing the edges. Place in labneh on the right side in the shape of a large dot and make a groove in it with the back of a spoon. Place olive oil and ground black pepper in the groove.

Place the herbs forming a crest on the quenelle of kibbeh. Place the pine nuts on one of the ends and place the green oil around the plate.

Serve with the laffa bread in another container.

ENJOY YOUR MEAL

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