Salmon kibbeh stuffed with minced shrimp, pine nuts and stewed peppers

Salmon kibbeh stuffed with minced shrimp, pine nuts and stewed peppers

By
From
Saha
Makes
14–16 Kibbeh
Photographer
Matt Harvey

Filling

Ingredients

Quantity Ingredient
40ml olive oil
1 small purple onion, finely sliced
1 garlic clove, finely diced
100g shrimp meat, chopped
1/2 lemon, zested
2 red capsicums, roasted, peeled and shredded
60g fried pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper

Kibbeh shell

Quantity Ingredient
200g fine white burghul
300g atlantic salmon, finely minced and chilled
2 purple shallots, finely chopped
1 very small red bullet chilli, seeded, scraped and finely chopped
1/3 teaspoon ground allspice
freshly ground white pepper
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
olive oil, for shallow-frying

Method

  1. To make the filling, heat the oil in a large heavy-based frying pan. Sauté the onion and garlic for about 5 minutes, until they soften but do not colour. Add the shrimp and lemon zest and fry until it colours a rosy pink, using a wooden spoon to break it up thoroughly. Add the peppers and pine nuts, and season with salt and pepper. Stir to mix everything together well. Remove from the heat and leave to cool.
  2. To prepare the kibbeh shell, begin by soaking the burghul in plenty of cold salted water for about 10 minutes. Now, using your hands, squeeze out as much water as you can, then tip into a tea towel and twist to extract even more.
  3. Put the burghul into a mixing bowl with the salmon, shallots, chilli, seasonings and extra-virgin olive oil and mix everything together well. Put the mixture through a mincer, then refrigerate until chilled.
  4. To make the kibbeh, put a small lump of the shell mixture in the palm of your left hand and roll it into a smooth, oval-shaped ball. Using the forefinger of your right hand, make an indentation in the ball and start to shape it into a hollow shell. Try to make it as thin and even as you can. Fill the shell with about a teaspoon of the stuffing mix, wet the edges of the opening with cold water and pinch it closed. You are aiming for a small torpedo-shaped dumpling, with slightly tapered ends. Leave the stuffed kibbeh on a tray in the refrigerator, covered, until you are ready to cook them.
  5. When you are ready to cook the kibbeh, heat the oil in a frying pan and shallow-fry the kibbeh in batches, turning them to ensure that they’re a deep golden brown all over. Drain them on kitchen paper and serve them piping hot.
  6. Accompany the kibbeh with a salad.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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