Kibbeh samak

Kibbeh samak

Fish kibbeh

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Fish kibbeh

Ingredients

Quantity Ingredient
525g fine burghul
1kg white fish fillets
1 large onion, chopped
3 tablespoons coriander leaves, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
1 orange, zested
3 teaspoons salt
freshly ground black pepper, to season

Filling

Quantity Ingredient
60ml olive or other oil
50g pine nuts
2 large onions, halved and sliced

To finish

Quantity Ingredient
125ml olive or other oil

Method

  1. Preheat the oven to 200°C.
  2. Put the burghul in a fine sieve and rinse under cold running water. Press out the moisture with the back of a spoon. Set aside.
  3. Remove the skin and any bones from the fish. Roughly chop the flesh.
  4. Pass the fish and onion through a food grinder using a fine screen, or process in a food processor using a steel blade.
  5. Combine the fish and onion with the burghul, coriander, parsley, orange zest and salt. Season with pepper, then knead to a firm paste. (The mixture may be processed in a food processor in four batches.)
  6. To make the filling, heat the oil in a frying pan and fry the pine nuts until golden brown. Remove with a slotted spoon. Then gently fry the onion in the pan until translucent. Return the pine nuts to the pan and remove from the heat.
  7. Grease a 25 × 30 cm baking dish with some of the remaining oil. Add half the fish kibbeh, spreading it out evenly. Top with the onion and pine nut mixture.
  8. Dot the remaining fish kibbeh over the filling, spreading it evenly with a spatula, to keep the filling in place. Deeply score the top into diamond shapes using a sharp oiled knife. Drizzle the remaining oil evenly over the top.
  9. Bake for 30–35 minutes, or until golden brown. Serve hot or cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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