6

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

separated

1 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.➤