Salmon kibbeh nayee recipe by Chef Greg

In this Salmon Kibbeh Nayee tutorial, you will learn how to make this reimagined Lebanese dish with special tips from our Michelin Star Chef Greg Malouf.

The Salmon Kibbeh Nayee is a delicious dish that’s easy to create. With help from Galeries Lafayette Dubai’s acclaimed Chef Greg Malouf, you can explore the fine art of gourmet cooking.

If you are interested in cook books by Chef Greg Malouf or any of the tools and ingredients used, visit Le Gourmet in The Dubai Mall.
https://galerieslafayettedubai.com/le...

See the Full Recipe Below:

Salmon Kibbeh Nayee

250 g Scottish salmon, skinned, bloodline removed, finely minced and chilled
1 shallot finely chopped
2 tbp burghul, (cracked wheat) white, fine grade, soaked for 5 minutes in cold water, then squeezed dry
½ tsp allspice, ground
1 very small bullet chilli, deseeded and finely chopped
Freshly milled white pepper
Extra virgin olive oil
2 tbp crushed ice
Mint leaves
Saj bread

Chill a stainless steel bowl. Mix together the minced salmon, shallots, basil, cracked wheat, allspice, white pepper, chili, sea salt, extra virgin olive oil with the ice. Check seasoning and adjust with extra chili and salt if needed.
To serve, spoon the kibbeh onto a flat dish and spread out with a wet spatula to an even thickness. Drizzle the remaining extra virgin olive oil around the salmon. Serve with white onion wedges, toum, mint leaves and saj bread