Levantine cuisine · Fish & Seafood

Kibbet Samak

Tripoli-style fish kibbeh: a bulgur shell of white fish, orange zest and saffron, filled with onions and pine nuts.

Ingredients · for 6 servings

• 600 g firm white fish fillet (e.g. cod)
• 300 g fine bulgur
• 3 onions
• 1 organic orange
• 1/2 tsp saffron threads
• 1 tsp cumin
• 1/2 tsp cinnamon
• 60 g pine nuts
• 1/2 bunch cilantro
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the bulgur in 200 ml cold water for 20 min and steep the saffron threads in 2 tbsp hot water.
2. For the filling, finely dice two of the onions and sauté in 3 tbsp olive oil for 10 min until pale golden, add the pine nuts and toast for 2 min, then season with chopped cilantro, salt and pepper.
3. Puree the fish fillet in pieces with the third onion, the grated orange zest, the saffron water, cumin, cinnamon and 2 tsp salt in a food processor until fine.
4. Knead the fish mixture with the soaked bulgur into a smooth, pliable dough - work in 1-2 tbsp ice water if needed.
5. Press half the dough evenly into an oiled baking dish with wet hands, spread the onion filling on top, cover with the remaining dough and score into a diamond pattern.
6. Drizzle with the remaining olive oil and bake at 200°C for 35-40 min, until the surface is golden brown and crisp; serve lukewarm cut into diamonds.