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Kibbeh Dough:



  • Yogurt 500.0 g
  • Mint, fresh 15.0 g
  • Garlic, chopped 10.0 g
  • Mint, dry 7.0 g


  • Wild Rocca 10.0 g
  • Mint, fresh 3.0 g
  • Fresh baby lettuce 10.0 g

A unique take on combining two well-loved dish preparations made even more vibrant with the addition of the beetroot.



  1. Kibbeh Dough:

    • In a blender mix all the kibbeh dough together by adding the water to obtain a nice dough.
  2. Filling:

    • In a pan add olive oil until hot, start to fry the onion, then the chopped fish until cooked, then add all the other ingredients of the filling.
    • In a non stick cake pan add a layer of a kibbeh dough then add the fillings, then add another layer of kibbeh dough.
    • Reheat the oven to 180°C and cook the kibbeh for 25 min.
  3. Sauce:

    • For the sauce mix all the ingredients in a large bowl and serve aside.
  4. Garnish:

    • Garnish with the lettuce, wild Rocca and mint.