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Fish Kibbi

Lebanese.Chef's picture
  Jewfish/Mackerel fillet 1 1⁄2 Kilogram
  Salt 3 Teaspoon
  White pepper 1 Teaspoon
  Ground coriander 2 Teaspoon
  Grated orange peel 2 Tablespoon
  Chopped parsley 1 Cup (16 tbs)
  Burghul 4 Cup (64 tbs)
  Olive oil/Nut oil 1⁄4 Cup (4 tbs)
  Onions 3 Medium
  Pine nuts 1⁄2 Cup (8 tbs)
  Powdered saffron 1⁄4 Teaspoon

Skin the fish fillets and cut into small pieces.
Finely grind them in a mincer.
Add the ground onions, salt, pepper, coriander, grat- ed orange peel and chopped parsley.
Mix well.
Gradually knead in the bur'ghul, adding a little rice during the process to help bind the mixture.
Put the mixture through the mincer.
Heat the oil in a large baking dish, about 14 inch x 12 inch (35 cm x 30 cm), and lightly saute the onion rings and pine nuts.
Remove the pan from the heat, spread the onions and nuts evenly over the bottom and sprinkle with saffron.
Spread a layer of the mixture evenly over the onions to a thickness of approximately 1/2 in (1.25 cm).
Cut through as in meat kibbi (see page 56).
Bake in a hot oven, 425°F (220°C), until golden brown approx 30 minutes.
Serve hot with Spicy Rice for Fish or cold with salads.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
35 Minutes

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