Host Mitch Orr goes on a journey with chef Ibrahim Kasif of Stanbuli to restaurant Al Yasmin in Punchbowl - his favourite restaurant for kebbeh nayeh. They then head back to Stanbuli to recreate the classic dish with a Stanbuli twist.
Exploring Al Yasmin
In this section, they talk about their location in Punchbowl and their inspiration from Al Yasmin, a Turkish restaurant known for its generosity and flavors. It serves as a vital part of the local community, welcoming diverse groups of people, including taxi drivers and families. Ibrahim shares his first experience dining there during Ramadan, praising the Kebbeh Nayeh, a dish he craved after fasting.
Omran Malas, who has been in the community for 22 years. They discuss how the previous owner has retired, and his dedication to customer service and ensuring everyone feels welcome. The restaurant still retains its original chefs who have been working there for about 18 years.
Back at Stanbuli
Returning to Stanbuli, they discuss the dish Ibrahim plans to create, inspired by Al Yasmin's kibbeh. He describes using back strap meat and preparing a paste with various ingredients, emphasizing the importance of finely mincing the herbs and spices to infuse flavor.
Ibrahim continues with the preparation, adding various spices, including smoked paprika, cumin, and allspice. He discusses the significance of adding a small amount of bulgur wheat for texture and using Turkish pomegranate molasses, fermented capsicum, sun-dried tomatoes, and lemon for added flavor. The dish is served with lettuce instead of bread, showcasing its Turkish essence.