Name: Fish Kibbeh (Kibbeh Samak)
Yield: Serves 6
Cuisine: Lebanese
Ingredients: ¼ cup olive oil; freshly ground black pepper to taste; ⅓ cup pine nuts; salt and freshly ground black pepper to taste; 1 large onion, chopped; ⅓ cup olive oil or melted unsalted butter; ¼ cup chopped fresh coriander (cilantro); 1 ½ pounds white fish fillets, such as sole, cod, or halibut, chopped; 2 large onions, diced; 2 ½ cups fine bulgur wheat; 3 teaspoons kosher salt; grated zest of 1 large orange; ¼ cup chopped fresh flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Most people think of kibbeh as torpedo-shaped croquettes made with meat and bulgur wheat. This interesting layered version of kibbeh uses fish and is served in Syria and Southern Lebanon. The orange zest, fresh coriander, and black pepper provide a flavor boost for what could otherwise be a bland dish.

Ingredients

2 ½ cups fine bulgur wheat
1 ½ pounds white fish fillets, such as sole, cod, or halibut, chopped</

Method

Oil a 9-by-12-inch baking dish. Put the bulgur in a sieve and rinse under cold water for a few minutes. Drain well and press out the moisture with the back of a large spoon. Set aside.

In food processor, combine the fish and onion. Pulse to combine. Quickly pulse in the fresh coriander, parsley, and orange zest, then the bulgur. Add the salt and pepper. Knead well to blend. Set aside. (

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