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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.
Kibbeh by Tomás Kalika
Make kibeh like chef Tomás Kalika from Mishiguene in Buenos Aires.
Chef Tomás Kalika honours Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern cooking at his Mishiguene restaurant in Buenos Aires.
Here the chef shares the recipe for his take on kibbeh: tasty quenelles of spiced Middle Eastern ground meat and cracked bulgur wheat served with a creamy labneh.
The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when it was cooked by chef Michelle Bernstein at Café La Trova in Miami.
25 August, 2021
Cuisine
serves for
6
ingredients
Bulgur
Bulgur
250 g (2 cup)
Chicken broth
350 ml (1 2/3 cup)
Harissa (Ingredients for 500 g (4 cup)
Jalapeños
500 g (4 cup)
Red onion
50 g (1/4 cup)
Coriander seeds
15 g (4 teaspoon)
Cumin seeds
15 g (4 teaspoon)
Garlic
1 clove
Tomato pulp
50 g (1/4 cup)
Chicken broth
100 ml (1/2 cup)
Extra virgin olive oil
50 ml (1/4 cup)
Salt and pepper
to taste
Provenzal
Parsley
100 g (1 1/2 cup)
Garlic oil
3, chopped in oil
Oil
100 ml (1/2 cup)
Kibbeh mezcla
Beef tenderloin
100 g (2/3 cup)
Bulgur
100 g (1/2 cup)
Harissa
at ease
Extra virgin olive oil
50 ml (3 tablespoons + 1 teaspoon)
Lime juice
25 ml (2 tablespoons)
Provenzal
10 g (2 1/2 teaspoon)
Salt and pepper
to taste
Herbs Chiffonade
Parsley
10 g (2 1/2 teaspoon)
Coriander
10 g (2 1/2 teaspoon)
Dill
10 g (2 1/2 teaspoon)
Tomato Coulis (for 250 ml; 1.5 cup)
Organic peeled tomato preserves
200 g (1 cup)
Extra virgin olive oil
100 ml (2/4 cup)
Xanthan powder
Salt and pepper
To taste
Labneh
Yogurt
100 g (1/2 cup)
Goat cream cheese
100 g (1/2 cup)
Olive oil
20 ml (1 1/2 tablespoon)
Salt
To taste
Laffa Crackers
Plastry flour
1 kg (8 cup)
Salt
25 g (5 teaspoon)
Olive oil
30 ml (2 tablespoon)
Fresh yeast
50 g (3.5 tablespoon )
Caster sugar
30 g (2 1/3 tablespoon )
Water
500 ml (2 tablespoon)
Learn how to make kibbeh like chef Tomas Kalika from Mishiguene restaurant in Buenos Aires in the step-by-step recipe below.
Step 01
Step 02
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.
Step 03
Provenzal
Mix all the ingredients and allow them to marinate in the fridge for two hours.
Step 04
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.
Step 05
Herb chiffonade
Chop the herbs very finely and mix them in a container.
Step 06
Tomato coulis
Blend the ingredients until you get a smooth, silky and homogeneous sauce.
Step 07
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.
Step 08
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 100 gram 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 230 ° C 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.
Step 09
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.
