Fish Kibbi Recipe
Ingredients
| Jewfish/Mackerel fillet | 1 1⁄2 Kilogram | |
| Salt | 3 Teaspoon | |
| White pepper | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Grated orange peel | 2 Tablespoon | |
| Chopped parsley | 1 Cup (16 tbs) | |
| Burghul | 4 Cup (64 tbs) | |
| Olive oil/Nut oil | 1⁄4 Cup (4 tbs) | |
| Onions | 3 Medium | |
| Onions | 3 Medium | |
| Pine nuts | 1⁄2 Cup (8 tbs) | |
| Powdered saffron | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 619 Calories from Fat 120
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 35.6 mg11.9%
Sodium 850.3 mg35.4%
Total Carbohydrates 76 g25.3%
Dietary Fiber 18.1 g72.4%
Sugars 7.2 g
Protein 51 g102.5%
Vitamin A 6.9% Vitamin C 36.8%
Calcium 8.6% Iron 18.2%
*Based on a 2000 Calorie diet
Directions
Finely grind them in a mincer.
Add the ground onions, salt, pepper, coriander, grat- ed orange peel and chopped parsley.
Mix well.
Gradually knead in the bur'ghul, adding a little rice during the process to help bind the mixture.
Put the mixture through the mincer.
Heat the oil in a large baking dish, about 14 in x 12 in (35 cm x 30 cm), and lightly saute the onion rings and pine nuts.
Remove the pan from the heat, spread the onions and nuts evenly over the bottom and sprinkle with saffron.
Spread a layer of the mixture evenly over the onions to a thickness of approximately 1/2 in (1.25 cm).
Cut through as in meat kibbi (see page 56).
Bake in a hot oven, 425°F (220°C), until golden brown — approx 30 minutes.
Serve hot with Spicy Rice for Fish or cold with salads.
Chef
