Eat & Drink

Chicken Kibbeh (chef Kurt Sampson, Propeller, North Fremantle

A taste of Freo | Chicken Kibbeh (Chef Kurt Sampson)

One of our team has recently tried this dish at Propeller and can verify its deliciousness. After such rave reviews we think it’s definitely worth a try at home. Thanks so much to Propeller for sharing the recipe.
(We think we’ve noticed a typo. Can you pick it?)

Ingredients (makes 20)

Outer layer

1 kg chicken mince
200 g cracked wheat / bulgur wheat
1/2 cup of water
2 tsp allspice
1 tsp cinnamon
good pinch of salt

Stuffing

340g chicken mince
1 finely diced onion
zest of one lemon
80 g chopped pistachios
125 g diced dates
pinch of sumac
chilli flakes to taste
salt and pepper

Directions

Outer layer

  1. Add water to cracked wheat / bulgur wheat and let stand until softened (about 20 minutes).
  2. Add spices, chopped onion, wheat and salt to chicken mince and mix until combined.

Stuffing

  1. Sauté onions in a pan.
  2. Add chicken mince.
  3. Once cooked, add lemon zest, chopped pistachios, diced dates, sumac, chilli flakes, salt, pepper and mix until combined.

Making the kibbeh

  1. Take about 50 g of outer layer mixture and flatten it out in the palm of your hand.
  2. Then take a good heaped teaspoon of stuffing mixture and place it in the centre of the flattened outer layer mixture.
  3. Fold the outer layer mixture around the stuffing mixture (making sure the outer layer completely encases the stuffing).
  4. Shape into a ball.
  5. Repeat until all of the mixtures are used.
  6. These can be cooked two ways; deep fried until golden brown or bake in an oven at 180c for 10–15 minutes until golden brown.
  7. Serve with tahini yoghurt, quick pickled cucumbers and radishes or plain yoghurt, tomato, cucumber and parsley.

Last but not least, serve it up with a nice bottle of Rosé (from one of Freo’s bottle shops of course) to go with it and just before you tuck in take an insta and share it with us #Fremantlestory.

 

Ed
Read more
Sail and Anchor Hotel Fremantle|Federal Hotel Fremantle|National Hotel Fremantle|Newport Hotel Fremantle|Orient Hotel Fremantle

The romance of a Fremantle pub

Get a feel for the Fremantle of yesteryear by visiting the city’s historic pubs housed in colonial heritage buildings dating back to the gold rush years and settle in for a hearty pub meal.

The Federal Hotel, formerly Rosie O’Grady’s, has been refurbished into a modern, stylish gastropub hotel with subtle furnishings reminiscent of its past. Opened in the same year as the Fremantle Town Hall in 1887, it was once touted as one of the most beautiful buildings of the colony–and it’s not difficult to see why.

The menu fuses Asian influences with traditional Australian pub fare; here you’ll find the likes of West Australian scotch fillet alongside sticky five-spice pork belly. The drinks list celebrates Australian classics as well as international favourites, and there are guest tap beers on frequent rotation. The Federal Hotel is charming, quaint and you’ll instantly feel right at home.

Ed
Read more