Luxe Recipes

Chūtoro Kibbeh Nayyeh Recipe

Chutoro Kibbeh Nayyeh

Kibbeh Nayyeh is a Lebanese dish that's typically made with raw lamb, bulgur and spices. This adaptation made with Bluefin Chūtoro is delightfully rich and creamy and yet it's light enough to serve as a canapé with some crisp pita chips dusted with citrusy sumac.

FEATURING: Bluefin Chutoro - Medium Fat
Bluefin Chutoro - Medium Fat (About 1/2 lb each.) Qty: $74.50 / Pack

Chutoro Kibbeh Nayyeh, a modern take on the Levantine classic with fresh tuna, onion, mint, corriander seed and olive oil with summac dusted pita chips. #canapé #sashimi #tuna #LuxeGourmets #food #foodporn #appetizer #recipe

Makes 32 chips + dip

Category: Entree

Preparation time:

Cooking time:

INGREDIENTS

  • for chips
  • 2 small pita bread
  • 2 tablespoons olive oil
  • saltsumac
  • for dip
  • 225 grams Bluefin Tuna Chūtoro, finely chopped
  • 40 grams sweet onion, grated
  • 3 grams mint, minced
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon coriander seed powder
  • 1/8 teaspoon ginger powder
  • 1/4 teaspoon saltsumac
  • olive oil

DIRECTIONS

  1. To prepare the pita chips, preheat the oven to 350 degrees F.
  2. Slice the pita bread into 8 wedges and then split each wedge in half by pulling the top half apart from the bottom half.
    slice and separate pita
  3. Lay the pita out on a baking sheet with the split half facing upwards and brush each piece with olive oil and sprinkle lightly with salt.
    brush olive oil on pita
  4. Bake until crisp and just starting to brown (about 15 minutes). Remove the chips from the oven and let them cool. Dust with some salt and sumac. The chips can be made ahead and stored in an airtight container.
    bake pita until crisp
  5. For the Kibbeh, add the tuna, onion, mint, cinnamon, allspice, black pepper, coriander, ginger and salt to a bowl and mix well to combine.
    prepare tuna kibbeh in a bowl
  6. Spread the mixture into a plate or bowl and then sprinkle with sumac and drizzle with olive oil.
    plating tuna kibbeh and pita chips
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