Dilmah Seven Star TeaDilmah Seven Star Tea

Filo Cone of Kibbeh Salmon, Tabouleh & Yoghurt & Dukkah Gelato

Food : Appetisers

Filo Cone of Kibbeh Salmon, Tabouleh & Yoghurt & Dukkah Gelato

Ingredients

  • 100g fresh Atlantic Salmon, finely diced
  • 1 tbsp burghul
  • 30g diced shallot
  • 1 small red chilli, finely diced
  • 10g mint, finely diced
  • 10g parsley, finely diced
  • 1/2 lemon juice
Tabouleh
  • 1 bunch fresh parsley, finely chopped
  • Handful of mint, finely shredded
  • Juice of 1 lemon
  • 1 tsp burghul (pre-soaked for 15 minutes then drained)
  • 3 diced tomatoes
  • 2 green shallots, finely chopped
  • Salt and baharat to taste
  • 15ml olive oil
  • 1 eschallot, finely diced
Dukkah
  • 3/4 cup sesame seeds
  • 1/2 cup pinenuts
  • 1/2 cup coriander seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp baharat
Yogurt gelato
  • Plain base
  • 2/3 cup labne
  • 2/3 cup water
  • 1/3 cup sugar
  • 1 tsp lemon juice

Method

  • Soak burghul in water for 15 minutes, then drain.
  • Combine all ingredients in a bowl and mix well.
Tabouleh 
  • Combine all ingredients in a bowl.
  • Add olive oil and lemon before serving.
Dukkah 
  • In a large frypan combine pinenuts and coriander seeds over medium heat.
  • When the mixture has started to colour, add the sesame seeds and continue to toast until golden brown.
  • Pour mixture into a food processor, add cumin, baharat mix, chilli power and salt and blend together.
Yogurt gelato
  • Make the plain base and chill.
  • Place the labne in a bowl and slowly whisk in the water, add the sugar then whisk until dissolved.
  • Whisk the lemon juice into the base.
  • Pour mixture into the ice-cream machine and churn accordingly to the manufacturer’s instructions.
  • Mould gelato in Parisian scoop and coat gelato with dukkah mixture and refrigerate.