Kibbe Naya
Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce
Chef Sam Smith of Tusk | Portland, OR
Yield: 4 servings
The success of this recipe is all of the different, incredible textures—the richness of the yogurt, the freshness from the romaine, the earthiness from the lamb, and the crunch from the chips. They come together to create the perfect bite. — Sam Smith
Adapted by StarChefs | APril 2018
INGREDIENTS
Turmeric Yogurt:
2 tablespoons lemon juice
1 small clove garlic, minced
1 teaspoon salt
2 cups Greek yogurt
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon ground turmeric
2 tablespoons olive oil
Kibbe:
6 ounces finely chopped lamb leg meat
¼ cup cooked sprouted barley
¼ cup shallot brunoise
¼ cup fennel brunoise
¼ cup radish brunoise
¼ cup torn mint
¼ cup torn parsley
2 tablespoons extra virgin olive oil, plus additional as needed
Maldon salt
To Assemble and Serve:
1 small red onion, quartered and petals separated
2 to 3 heads little gem lettuce, petals separated
2 lemons, cut into wedges, seeds removed
1 cup vegetable chips, such as parsnip and sunchoke
METHOD
For the Turmeric Yogurt:
In a bowl, combine lemon and garlic; rest 5 minutes to mellow and bloom the garlic flavor. Add remaining ingredients and whisk to combine.
For the Kibbe:
In a bowl, combine all ingredients and gently stir to combine, adding more olive oil if the mixture seems dry.
To Assemble and Serve:
Spread Turmeric Yogurt onto a serving plate and spoon Kibbe over top. Arrange lettuce, onion petals, chips, and lemon wedges on the side. To eat, scoop Kibbe into lettuce leaf or onion petal, squeeze lemon on top, and sprinkle with chips.
