Kobee Platter Image

Kobee Platter

Behind The Dish - "Los Angeles - Food is our Flag"

Ingredients

BBQ Kobee

  • Meat
  • Burgal
  • Water
  • Secret Spices
  • Oil
  • Ground Beef
  • Onions
  • Kidney fat

Hummus

  • Chickpeas
  • Tahini
  • Secret Spices
  • Oil

Baba Ghanoush

  • Eggplant
  • Garlic
  • Secret Spices
  • Tahini
  • Yogurt

To Assemble

  • BBQ Kobee
  • Hummus
  • Olive Oil
  • Baba Ghanoush
  • Salad

Steps

BBQ Kobee

  1. Place burgal into a container of water to soak.
  2. While the burgal soaks, grind the beef.
  3. Grind the beef finely for the outside patty.
  4. Grind the beef coarsely for the filling.
  5. Drain the burgal and pat dry.
  6. To make the patty, add burgal, some of the lean ground beef, and secret spices to a bowl.
  7. Mix everything together so it is evenly blended together.
  8. Take a handful of the mixture, press them into patties and set aside.
  9. For the filling, add oil to a hot pan.
  10. Add onions to the pan and sauté them.
  11. Add the coarse ground beef and stir everything together.
  12. Cook the mixture until the beef has cooked through and browned.
  13. Remove the filling and allow to cool.
  14. Once it has cooled, mix in the kidney fat.
  15. Take a beef patty and add some of the filling to the patty to the center of the patty
  16. Place another patty on top and press it all together.
  17. Place the Kobee on grill and cook on one side until a nice crisp texture.
  18. Flip it over.
  19. Cook on the other side until you have a crisp texture on the other side.
  20. Remove from the grill.

Hummus

  1. To a bowl of water, add chickpeas.
  2. Allow the chickpeas to soak for 24 hours.
  3. Once the chickpeas have been rehydrated, drain them from the water.
  4. Remove any extra chickpea shells that have not fallen off.
  5. Place the chickpeas in a blender.
  6. Add tahini.
  7. Add secret spices.
  8. Add oil.
  9. Blend everything together, scraping down the sides.
  10. Reserve.

Baba Ghanoush

  1. Grill the eggplant, skin on, until it is all nice and soft.
  2. Remove the eggplant from the grill.
  3. Scoop out all of the filling into a blender.
  4. Add the tahini.
  5. Add the secret spices.
  6. Mix everything together.
  7. If still dry, add yogurt.
  8. Reserve.

To Assemble

  1. To the grill, place three pieces of the Kobee to warm up.
  2. To the plate, add a scoop of the hummus.
  3. On top of the hummus, add olive oil.
  4. To the plate, add the Baba Ghanoush.
  5. To the plate, add the salad.
  6. Remove the Kobee from the grill and place it on the plate.
  7. Serve.