3 tsp lemon juice, or to taste
3 tsp extra-virgin olive oil,
plus extra to serve
Large pinch each of
ground cinnamon,
ground allspice and
cayenne pepper
500 gm wagyu rump, trimmed
(remove and discard
sinew), cut into 1cm dice
1 vine-ripened tomato, diced
3 small spring onions,
thinly sliced
Wagyu kafta nayeh, radish
and fried pita bread
SERVES 4-6 // PREP TIME 20 MINS // COOK 5 MINS
“This is one of a couple of Lebanese raw meat dishes, the
other being the more common kibbeh nayeh, which contains
burghul,” says Abboud. “Don’t be shy with the olive oil here.”
1½ tbsp each mint, flat-leaf
parsley and basil leaves,
finely chopped
½ garlic clove, crushed
15 mixed radishes, halved,
to serve
FRIED PITA
Canola oil, for deep-frying
2 Lebanese pita bread,
top and bottom layers
separated1 For fried pita, heat canola oil
in a large saucepan to 170°C.
Roughly cut pita into 5cm strips
and fry, in batches, until golden
brown (20-30 seconds). Drain
on paper towels and season
with sea salt.
2 Whisk lemon juice and olive
oil with spices. Add beef,
tomato, onion, herbs and garlic
and stir to combine. Season
to taste with salt and mix well.
Spoon onto plates, shaping
into a round, drizzle with olive
oil and serve with fried pita
bread and radishes.
Drink suggestionAn anise-
flavoured spirit such as arak
or raki.➤