Kibbeh comes in all shapes and forms. Made with fish, it is one of Lebanon’s most famous coastal dishes.
6-8 PORTIONS
INGREDIENTS
- 3 cups (420 g) fine bulgur
- About 2 pounds (900 g) white fish fillet, minced
- ⅕ cup (6 g) chopped parsley leaves
- ⅕ cup (6 g) coriander leaves
- ⅕ cup (30 g) yellow onion, finely chopped
- Peel of 1 lemon
- Salt
- ⅖ cup (95 ml) olive oil
- 3 cups (450 g) sliced yellow onions
- 1 tablespoon turmeric
- About 1 cup (135 g) pine nuts
- Butter
INSTRUCTIONS
- Rinse the bulgur grains and drain them. Use your palms to squeeze out all the liquid.
- Combine bulgur, minced fish, parsley, coriander, finely chopped onions, grated lemon peel, and salt. Set aside for now.
- Heat the oil in a frying pan and fry the sliced onion until it becomes translucent.
- Add the turmeric and stir well.
- Add the pine nuts, and stir until they are mixed with the onions without burning them.
- Cover the bottom of a pie dish, about 12 inches (30 cm) in diameter, with the onion blend.
- Pinch off small pieces of minced fish and flatten them between your palms. Layer them on top of the onion blend. Continue until the entire surface is covered.
- Cut a decorative pattern with a sharp knife. Add a bit of butter and place in the oven at 350°F (175°C).
- The kibbeh is done when the surface is golden brown. Cut into triangles and serve.
