Sita’s Kibbeh

Written By: Marlene Osteen | Issue: September 2024 | Photograph By: Susan Renfro

Kalen Fortuna

If you’re fortunate enough to have a grandmother who ruled the kitchen in her own restaurant, you might feel inspired to offer a word of thanks.

That’s exactly what Roots & Vine’s chef, Kalen Fortuna, does when he shares this recipe for Kibbeh, a dish steeped in memories of his Lebanese Sita, Miriam.

Growing up, Fortuna was immersed in the rich flavors of Middle Eastern cuisine, learning to make hummus and pick parsley under his Sita’s guidance.

“Everything I’ve grown to become, in and out of the kitchen, is because of her,” he reflects.

When his family moved to Charleston, and he needed a skateboard, he found a job washing dishes at a local restaurant. Charleston’s restaurant scene was exploding at the time and convinced he would learn more on the job than in a formal culinary school, he worked his way through the city’s top restaurants – including culinary mile markers at Cordavi, and McCrady’s.

His path ultimately culminated in Executive Chef positions at two of the South’s most revered venues – the prestigious Peninsula Grill in Charleston and Little Palm Island in the Florida Keys.

These experiences taught him that starting with the best local in-season ingredients makes all the difference.

He developed a personal philosophy on food and cooking, centered around minimal manipulation to highlight the natural perfection of the products.

“Mother Nature and farmers do most of the work; our job is to showcase the foods,” he explains.

This philosophy extends to the relationships he forges at Roots & Vine with local farmers, growers and ranchers, striving to present their foodstuffs with finesse and artful presentation on every plate.

Fortuna’s unique take on the traditional Kibbeh recipe is also influenced by his time in Florida where he developed a passion for seafood.

“While spearfishing one day, and fileting the fresh tuna, I couldn’t help but notice the similar color and leanness similar to lamb.” The creative culinary twist is a testament both to his innovative approach to cooking and respect for his roots.

Sita’s Kibbeh

Ingredients

1 ½ lbs. freshly caught yellowfin or bluefin tuna (preferably from the lean, top part of the tuna loin)
2 red bell peppers
1 cup olive oil
4 ripe, Roma tomatoes
3 shallots
1 teaspoon cinnamon
1 teaspoon allspice
1 cup water
Salt
Fresh lemon juice, to taste
Labneh or yogurt to taste
Fresh mint, chopped, to taste

Directions

Step 1: Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). Place in a bowl and refrigerate while you prepare the rest of the dish.

Step 2: Roast the Peppers: Sit each pepper on an open flame, letting the skin turn black and ashen in spots. Transfer peppers to a bowl, cover with a dish towel, and let cool. Peel red peppers, then make a slit down one side of each and take out seeds. Remove stem, and dice.

Step 3: Prepare the Tabli Sauce: Heat the oil over medium heat in a large skillet or wide saucepan. Add the tomatoes, peppers, sliced shallots, spices and water. Cook for about 20 minutes, stirring to make sure that the spices don’t burn. While still warm transfer everything to a blender and blend until smooth. (Alternately you can use an immersion blender.)

Step 4: Prepare the Pine Nuts: Heat the oven. To 350 degrees. Toss the pine nuts with the oil and zaatar and toast in the oven for about 10 minutes. Let cool for 10 minutes.

Step 5: Finish the dish: Mix the tuna with the table sauce and season with salt and lemon juice (you want to really taste the lemon juice as it brings out the flavors of the dish). Remove to a serving dish and dollop with spoonfuls of Labneh and finish with a sprinkling of pine nuts and mint.