Fish Kibbi Tray

Name: Fish Kibbi Tray (Kibbi bi Saniyeh Samak (kib-bee bee-sa-nee-yee sem-mek))
Yield: One 9-inch Tray
Cuisine: Lebanese
Ingredients: ½ pound fresh (or previously frozen) cod fillet, cut into 1-inch pieces (pat dry with paper towel); ½ pound fresh (or previously frozen) cod fillet, cut into 1-inch pieces (pat dry with paper towel); Bulgur wheat #1 fine.; 1 cup bulgur wheat #1 fine (soak overnight); ¼ cup flour; ½ cup diced yellow onion (½ inch); 1 teaspoon salt; ¼ teaspoon coarsely ground black pepper; ¼ cup coarsely chopped cilantro; use green leafy parts and tender stems; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly squeezed orange juice; ½ teaspoon ground coriander; ¼ cup coarsely chopped cilantro; use green leafy parts and tender stems; ¼ cup coarsely chopped cilantro; use green leafy parts and tender stems; ¼ cup extra-virgin olive oil; 1 tablespoon lemon zest; 1 tablespoon orange zest; ¼ cup finely chopped cilantro; ¾ teaspoon salt; ½ cup coarsely chopped walnuts; 3 cups lightly packed sliced yellow onion (¼ inch); 2 tablespoons extra-virgin olive oil

Kibbi bi Saniyeh Samak (kib-bee bee-sa-nee-yee sem-mek)

Preparation info

One
9 inch

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This unique and delicious kibbi tray differs from the meat and pumpkin variety, in that it has only one layer of kibbi over the filling. Usually kibbi trays consist of two layers of kibbi with the filling in the center. The traditional way of making this variety is to layer the filling on the bottom of the tray with one layer of kibbi on top. I believe the intricate flavors found in this kibbi tray will delight your taste

Ingredients

Asia
Lebanon
Fish course
Pescatarian
Mediterranean

Ingredients

Method