Name: Silverbeet and feta kibbeh with kasundi
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 300 gm floury potatoes (such as sebago); 100 gm coarse burghul, soaked in cold water for 5 minutes and squeezed dry; 30 gm plain flour; ¼ tsp each ground allspice, ground cinnamon, ground cumin and ground coriander; For deep-frying: vegetable oil; For serving: lemon wedges; Kasundi; 1 tbsp olive oil; 1 Spanish onion, finely chopped; 1 garlic clove, finely chopped; ½ long red chilli, finely chopped; 1 tsp each cumin and smoked paprika; 700 gm tomato passata; Pinch of caster sugar; 1 cup (loosely packed) coarsely chopped coriander; Kibbeh filling; 2 tbsp olive oil; 1 onion, finely diced; 1 garlic clove, finely sliced; 300 gm silverbeet leaves, coarsely chopped; 35 gm (¼ cup) pine nuts, toasted; ¼ tsp each allspice and ground cumin; 100 gm Persian feta; Cucumber salad; 2 Lebanese cucumbers, shaved lengthways on a mandolin; 1 cup (loosely-packed) coriander leaves; ¼ bunch baby parsley leaves; 1 long red chilli, finely sliced; 6 heirloom radishes, thinly sliced on a mandolin; 150 gm (about 8) heirloom tomatoes, halved

“I’ve been on the hunt for a really good kibbeh recipe and recently I discovered a great version at Hobart’s Berta. Please can you print their recipe for me?”

Salma Campbell, Annandale, NSW

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

300 gm floury potatoes (such as sebago)

100 gm coarse burghul, soaked in cold water for 5 minutes and squeezed dry

30 gm plain flour

¼ tsp each ground allspice, ground cinnamon, ground cumin and ground coriander

For deep-frying: vegetable oil

For serving: lemon wedges

Kasundi

1 tbsp olive oil

1 Spanish onion, finely chopped

1 garlic clove, finely chopped

½ long red chilli, finely chopped

1 tsp each cumin and smoked paprika

700 gm tomato passata

Pinch of caster sugar

1 cup (loosely packed) coarsely chopped coriander

Kibbeh filling

2 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely sliced

300 gm silverbeet leaves, coarsely chopped

35 gm (¼ cup) pine nuts, toasted

¼ tsp each allspice and ground cumin

100 gm Persian feta

Cucumber salad

2 Lebanese cucumbers, shaved lengthways on a mandolin

1 cup (loosely-packed) coriander leaves

¼ bunch baby parsley leaves

1 long red chilli, finely sliced

6 heirloom radishes, thinly sliced on a mandolin

150 gm (about 8) heirloom tomatoes, halved

Method

Main

1.For kasundi, heat olive oil in a small saucepan over medium heat and cook onion, garlic and chilli until soft (8 minutes), then add spices and cook for a further 2 minutes. Add passata and sugar and stir occasionally until thickened (15-17 minutes), then season to taste, add coriander, stir to combine and keep warm.

2.Preheat oven to 120C. Cover potatoes with cold salted water in a saucepan over medium-high heat and boil until tender (45 minutes). Drain and peel, then dry for 10 minutes in oven. Pass through a potato ricer or push through a coarse sieve, then add burghul, flour and spices, season with a ¼ tsp of salt and ground black pepper, mix well to combine and set aside.

3.For kibbeh filling, heat olive oil in a saucepan over low heat, add onion and garlic, and cook until tender and golden (10-12 minutes). Increase heat to medium, add silverbeet with 60ml water and cook until leaves are wilted (3 minutes). Spread silverbeet mixture on a tray to cool completely, then combine with pine nuts, spices and feta in a bowl, season to taste and set aside until required.

4.Take a 40gm ball of potato mixture and flatten on a sheet of baking paper to a 4mm-thick disc about 12cm in diameter and place a 45gm ball of filling in the centre and shape dough around filling to form a seamless oval. Repeat with remaining potato mixture and filling. Heat vegetable oil in a deep saucepan to 180C and fry kibbeh in batches (be careful, hot oil will spit) until golden and crisp (4-5 minutes). Drain on paper towels and season to taste with sea salt.

5.For cucumber salad, combine ingredients in a bowl and serve with silverbeet and feta kibbeh, warm kasundi and a wedge of lemon.

Note At Berta these kibbeh are served with a herb yoghurt.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin