Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This is from Anjali Vellody's Food column of the Thursday magazine. Hope you enjoy it!

Ingredients Nutrition


  1. In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
  2. Add corriander leaves and mix well.
  3. Now rub the burghul with the fish.
  4. Mash well and mix with a spoon or fork.
  5. Then shape the fish mixture into egg-shaped kibbehs.
  6. Place the kibbehs in a shallow dish.
  7. Bake in a pre-heated oven for 30 minutes or until cooked and well browned.


Most Helpful

an interesting change of pace. I thought that the cilantro overpowered and that the amount of burghul could be cut back. I found the burghul interesting and might try another kibbeh recipe in the future

tara portee November 04, 2004

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