Kibbeh by Tomás Kalika
Make kibeh like chef Tomás Kalika from Mishiguene in Buenos Aires.
Chef Tomás Kalika honours Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern cooking at his Mishiguene restaurant in Buenos Aires.
Here the chef shares the recipe for his take on kibbeh: tasty quenelles of spiced Middle Eastern ground meat and cracked bulgur wheat served with a creamy labneh.
The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when it was cooked by chef Michelle Bernstein at Café La Trova in Miami.