We all agree that “kebbe” is a winner! This time Sousou asks you to try the fish-based one, a truly unique taste, perfect for people who are trying to cut down on meat!
600 g Sea Bass Filet
2 Cups white bourghul (cracked wheat)
1 Big onion, peeled
½ Teaspoon grated lemon rind
½ Teaspoon grated mandarin
1 Teaspoon salt
1 Tablespoon cumin
½ Cup coriander, chopped
4 Big onions, cut into crescents
¼ Teaspoon saffron
¾ Cup Pine nuts
1 Skin of an orange, diced
1 Skin of a lemon, diced
1 Skin of a mandarin, diced
White pepper & salt
3 Tablespoons sorn Oil
½ Cup Shredded grilled fish
How to Cook:
Using a food processor, grind the onion and coriander. Then add the fish, grind for 5 minutes.
Wash the cracked wheat and squeeze well.
Then, add the cracked wheat to the fish. Next, add the grated lemon and mandarin, salt & cumin. Continue to grind for another five minutes.
Remove the mixture and knead it with wet hands to make a soft dough. Let it rest for half hour.
If the dough is too stiff, add water and knead.
Place the lemon, orange and mandarin skin on the stove and let them boil for 10 minutes. Then, strain them. Boil them another time and strain them again. Put aside until cold.
In a pan on the stove, fry the onions with oil until they are nearly brown. Then add the pine nuts. Stir for 3 minutes.
Turn off the heat and add the fish, saffron and the lemon skin mixture. Then, add salt & white pepper.
Divide the kibbeh dough into balls.
Make a hole in the middle in each ball and enlarge it with your finger. Fill it with some of the filling. Bring together the sides and sharpen the edges. Then, moisten with cold water. Place them in a tray.