Kibbeh Samak

• 1 kg (2¼ lb) (uncleaned weight) sea fish with firm white flesh
• ½ kg (1

Skin and bone the fish and cut it into pieces. Put the burghul to soak in cold water for 10 minutes.

The next step, traditionally carried out by mincing and pounding, is now best accomplished by using an electric blender. Treat the onion in it first, then add the fish, the seasoning, the coriander and a few ice cubes – enough to give the paste a smooth consistency.

Now drain the