Fish Kibbeh Recipe

Ingredients (serves 4):

For the base:
2/3 cup (160g) fine ground bulgur
1 onion, cut into quarters
1 lb (500g) fish fillets
½ bunch fresh coriander, chopped
grated zest of ½ orange or lemon 
1 tsp salt
Ground black pepper, to taste
½ teaspoon ground cinnamon 
¼ teaspoon finely ground white pepper 

For the topping:
1 lb (500g) onions, sliced 
3 tbsp extra-virgin olive oil
1/3 cup (50g) pine nuts
Salt, to taste
¼ teaspoon finely ground white pepper
a pinch of tumeric

For the base:

Soak the bulgur with water 10 minutes. Drain well.


Put the coriander in a blender or food processor together with the fish, quartered onion, orange or lemon zest, cinnamon, pepper and salt. Process the ingredients together then add the drained bulgur and blend again in order to get a smooth mixture 

Preheat the oven to 350°F (180ºC) and grease a medium baking dish with a little olive oil. Then press the paste into the bottom of the dish with your hands.

With a pointed knife, cut the kibbeh into 6 wedges through the center. Dribble a little olive oil over the top and bake in the preheated oven for 30-40 minutes or until cooked.

For the topping:

Heat some olive oil in a skillet and saute the onions until golden brown, stirring often.
Add the pine nuts and fry until lightly golden.Season with salt white pepper and tumeric. 
Spread the onion mixture oven the baked kibbeh and serve!


 From: Chichoskitchen