Baked Fish and Bulgur Croquettes — Fish Kibbeh Samak
Levantine coastal kibbeh with a fish-and-bulgur shell stuffed with caramelised onion and pine nuts, baked golden and served with tahini sauce and a herb salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g bulgur in cold water 10 minutes, drain. Grate 60g onion, squeeze dry. Finely chop 400g fish fillet and 10g coriander leaves. Grate orange zest and garlic. Thinly slice 240g onion for filling. Chop 30g parsley and dice 40g red onion for salad. Combine all kibbeh shell ingredients in a bowl.
Saute
Heat 2 tbsp oil in a small pan over medium heat 1 minute. Add sliced onion and salt, cook 8 to 9 minutes stirring every 2 minutes until soft and amber. Add pine nuts, sumac, and cinnamon; cook 60 seconds until golden. Cool to room temperature.
Build
Knead kibbeh shell mixture firmly for 90 seconds until smooth and cohesive. Divide into 8 portions. Wet hands, flatten each into a 10cm disk, fill centre with cooled mixture, fold edges up and pinch to seal into flat oval patties. Rest 5 minutes at room temperature.
Whisk
Combine tahini, lemon juice, garlic, and salt in a bowl. Thin with cold water 1 tbsp at a time until sauce drips slowly off a spoon.
Bake
Heat oven to 200C. Brush kibbeh patties on both sides with 2 tsp oil, place on parchment-lined tray. Bake 16 to 18 minutes flipping at halfway point, until evenly deep golden and firm to touch.
Build 2
While kibbeh bakes, toss parsley, red onion, 1 tbsp oil, lemon juice, and sumac in a bowl until onion turns pink.
Plate
Arrange kibbeh patties on plates, drizzle tahini sauce over and around, fan herb salad alongside, finish with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.