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Biggie Smalls' juicy kebab: Beef kofta, onion and cumin hummus, pickles, onions, herbs

Shane Delia

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Biggie Smalls' juicy kebab.
Biggie Smalls' juicy kebab.Kristoffer Paulsen

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.

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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. 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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