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

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