Baked fish kubbeh

Name: Baked fish kubbeh (Kubbet samak bil siniyeh)
Yield: Serves four generously
Cuisine: Israeli
Ingredients: 200 ml boiling water; 190 g fine bulgur; 2 onions, finely chopped (320g); 120 ml olive oil, plus extra for greasing; 450 g haddock fillets (or another sustainably sourced firm white fish), skinless and boneless, chopped into roughly 2cm chunks; 4 garlic cloves, crushed; 1 egg, lightly whisked; 450 g haddock fillets (or another sustainably sourced firm white fish), skinless and boneless, chopped into roughly 2cm chunks; ½ tsp ground allspice; ¼ tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground coriander; 20 g coriander leaves, roughly chopped, plus a few extra leaves to serve; 20 g parsley leaves, roughly chopped; ¾ tsp ground cinnamon; 20 g coriander leaves, roughly chopped, plus a few extra leaves to serve; 2 tsp sumac; 45 g tahini; 1 green chilli, deseeded and finely sliced; 2 lemons: finely grate the zest of one to get 1½ tsp, then juice to get 1 tbsp, and cut the other one into wedges, to serve; Salt and black pepper; 60 g Greek-style yoghurt; Salt and black pepper

Kubbet samak bil siniyeh

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Kubbeh in its traditional form – shaped like little torpedos, with the bulgur casing pressed around the filling – is wonderful to make but does take a bit of time. Here, the same ingredients are simply baked together in a tray before being cut into individual slices. Doing this allows for the benefits of combining all the kubbeh ingredients with only a fraction of the work involved.

Getting ahead: This should be eaten the day it is baked, ei

Ingredients

Asia
Palestine
Fish course
Pescatarian

Ingredients

Method