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Fish Kibbi Recipe
|Jewfish/Mackerel fillet||1 1⁄2 Kilogram|
|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)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Powdered saffron||1⁄4 Teaspoon|
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
Finely grind them in a mincer.
Add the ground onions, salt, pepper, coriander, grat- ed orange peel and chopped parsley.
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, 425Â°F (220Â°C), until golden brown â€” approx 30 minutes.
Serve hot with Spicy Rice for Fish or cold with salads.