•  Salmon kibbeh nayeh (Sharyn Cairns)Source: Sharyn Cairns

Kibbeh nayeh is typically made of raw lamb or beef mince but this version combines Japanese & Lebanese tastes by using salmon. If you wish to make this in larger quantities (and feed that enormous family!), it’s best to process in batches and keep each batch in the freezer while you do the next. Food Safari Water




Skill level

Average: 2.8 (36 votes)


  • 250 g piece Tasmanian salmon, skinned, bloodline removed and pin-boned
  • French shallot, finely chopped
  • ice cubes, crushed
  • pinch ground allspice
  • very small bullet chilli, seeded and finely chopped
  • 1 tsp sea salt
  • 2 tbsp fine white burghul, soaked for 4 minutes in cold water, then squeezed dry          
  • Extra-virgin olive oil, for drizzling
  • 1 white onion, cut into wedges and soaked for 10 minutes in iced water
  • Mint, toum and saj bread (see note), to serve 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 min

Cut the salmon into large bite-size pieces and freeze for 30 minutes or until well chilled.

Working quickly, place the chilled salmon into a food processor with the shallot, ice cubes, allspice, chilli and salt. Pulse together until quite smooth. Check the seasoning and adjust with allspice and/or salt as required. Add the soaked burghul and blend briefly.

To serve, spoon the kibbeh onto a flat dish and spread out with a wet spatula to an even thickness. Make a trellis or diamond pattern with a metal spatula or the back of a knife. Drizzle extra virgin olive oil around the salmon. Serve with white onion wedges, mint leaves, saj bread and toum.

• If you wish to make this in larger quantities, it’s best to process in batches and keep each batch in the freezer while you do the next.

• Saj bread is a thin flatbread commonly eaten in the countries of the Levant. Available from Lebanese bakeries and grocers.

• Toum is a pungent garlic sauce available from Lebanese grocers or delicatessens.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.

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