|Jewfish/Mackerel fillet||1 1⁄2 Kilogram|
|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)|
|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.
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, 425Â°F (220Â°C), until golden brown approx 30 minutes.
Serve hot with Spicy Rice for Fish or cold with salads.