Fish Kibbeh

Charishma_Ramchandani's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 kg hamour fish , cleaned, washed and de-boned
• 8 spring onions , washed and finely chopped
• salt
• ½ teaspoon white pepper
• 3 -4 tablespoons dried lime powder
• 2 cups fresh coriander leaves , washed and chopped
• 650 g burghul (crushed wheat)

Directions:

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.

Reviews

[tara portee]

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