Kebbit Samak Salad - by Taste & Flavors


Serves 6 | Prep/cooking 45 mins
  • 500g fish fillet
  • 250g white fine burghol
  • 10g orange zest
  • 10g lemon zest
  • 10g fresh coriander
  • 8g salt


  • 300g Romaine lettuce
  • 50g rocca
  • 10g fresh parsley leaves
  • 10g fresh mint leaves
  • 300g avocado, sliced
  • 60g radish
  • 20g roasted pine nuts

Tahini dressing

  • 200g yogurt
  • 40g tahini
  • 1 garlic clove, minced
  • Sprinkle of salt
  • Sprinkle of black pepper

1. For the kibbeh, combine all the ingredients together in the food processor.

2. Preheat the oven 180˚C. Lightly grease 4 x 21cm round baking dishes and evenly spread the kibbeh paste over the base.

3. Create a small hole in the center and drizzle with olive oil. Cook until golden brown. Set aside to cool. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices.

4. For the salad, combine the salad ingredients in a bowl.

5. For the tahini dressing, combine all the ingredients and season with salt and pepper. Pour the tahini dressing over the salad. Garnish with the kibbeh slices.


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