I was taught this recipe by Chef Greg Malouf. A Michelin stared chef, he is one of the first chefs to interpret middle eastern food in a modern, innovative and forward thinking way. This recipe is an absolute gems and one of his signature dishes.
The best part is how he combines labneh with the raw salmon. It sounds like it wouldn’t work- but…t totally does!
Hope you will enjoy it as much as I did.
Ingredients
- 500g sushi grade skinless raw salmon
- 400g fine white bulgur wheat washed a few times and then soaked in water for 15 minutes.
- 1 medium sized onion very finely diced
- 1/2 tsp of all spice
- 1 tsp salt
- 1/2 tsp Aleppo pepper or chilli pepper
Method
- Cut salmon into small 1in cubes. Put them in the food processor bowl with the blade and place them in the freezer for 15 minutes.
- Put the food processor bowl on the machine and process the salmon with two ice cubes and all the spices until it is paste like.
- Add the diced onion and the strained bulgur wheat from the water and process until well blended. Taste and add seasonings. Blend again for another minute.