Chef's Recipes

Silverbeet and feta kibbeh with kasundi

Australian Gourmet Traveller recipe for silverbeet and feta kibbeh with kasundi from Berta, Hobart.

  • 45 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
Silverbeet and feta kibbeh with kasundi
"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
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  • 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
  • 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


  • 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.