Biggie Smalls' juicy kebab: Beef kofta, onion and cumin hummus, pickles, onions, herbs
Shane Delia's latest project, a Melbourne kebab diner, draws its name from the late rap artist Biggie Smalls. It melds his love of '90s hip-hop with the sort of food he craves on his nights off - fun and casual but with bags of flavour. The result is a American-Middle Eastern hybrid that's a great way to feed a crowd.
Ingredients
6-8 pieces of flat bread (about 12cm diameter)
1 bunch flat-leaf parsley, leaves picked
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
pickled gherkins, store-bought
Kewpie mayonnaise
Sriracha
Beef kofta
1kg beef mince
100g sun-dried capsicum paste
20g aleppo pepper
15g salt
Onion and cumin hummus
500g chickpeas, cooked
300g caramelised onion
250ml warm water
100g tahini
55ml pomegranate molasses
50ml lemon juice
1 1/2 cloves garlic, finely chopped
15g salt
15g onion powder
2.5g toasted cumin
Pickled cocktail onions
5 sliced, peeled cocktail onions
Pickling liquid
100ml water
100g sugar
100ml white wine vinegar
25g salt
Method
1. For the kofta, add all ingredients to a large mixing bowl and knead until well combined.
2. Divide into 100-gram portions and shape into small logs.
3. Pan-fry each kofta until medium rare, and set aside to rest until required.
4. For the hummus, blend chickpeas in food processor, add remaining ingredients and blend until smooth. Check seasoning, adjust if required.
5. For the pickled cocktail onions, add all pickling liquid ingredients to a medium saucepan and bring to boil, then add the onions. Remove from heat and allow to cool. Once cool, drain liquid and set onions aside until required.
6. To serve, spread hummus evenly over each flatbread, add beef kofta, pickled onions, herbs, sliced gherkins and Kewpie mayo and Sriracha to taste. Roll and serve immediately.
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