Fish Kibbeh

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Fish Kibbeh


  • 1.5 kg of white fish fillet
  • 4 cups white cracked wheat (burghul)
  • 1/4 cup olive oil
  • 3 big red onions
  • 1 red pepper
  • 1 green pepper
  • 1 yellow sweet pepper
  • 3 teaspoons salt
  • 1 grated orange rind (orange zest)
  • 1 grated lemon rind (lemon zest)
  • 1 bunch fresh coriander • 1/2 cup pine nuts
  • 1/4 teaspoon saffron
  • 1 teaspoon white pepper
  • 7 parsley leaves
  • 100gr butter
  • 1 pinch cumin
  • 100gr flour
  • Salt
Preparation for Kibbe Past:
In a mixer, grind the fish fillet with one chopped onion, parsley leaves, a pinch of salt, a pinch of pepper, and saffron. Add the orange and lemon zest, add lemon juice to the mixture with the rinsed and dried cracked wheat (burghul). Combine the mixture until achieve a nice paste with the flour. Prepartion for Kibbe Filling (hashwe):
Sauté the onions in rings in a frying pan with a small amount of oil. Follow with the pine nuts, add chopped sweet pepper. Add the fresh coriander and the last of salt, pepper, saffron and one pinch of cumin. In a tray place the butter around and spread the kibbeh paste evenly to a height of approximately 1.5 cm. Follow by placing a layer of filling. Cover the layer of filling with the remainder of the kibbeh mixture to the same thickness of 1.5cm. Cut deep horizontal or diagonal lines (preference) through both layers of the Kibbeh to form square or diamond shapes. This will help the rest of butter penetrate to add flavor. Place in a preheated over at approximately 180 to 200 degrees Celsius for one hour or until you achieve a golden brown colour. Serve on a large platter cut in square pieces

Serves Six
Preparation time: 25 mins
Total time: 55 mins

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