Fishkibbeh Recipes

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Steps:

• In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
• Add corriander leaves and mix well.
• Now rub the burghul with the fish.
• Mash well and mix with a spoon or fork.
• Then shape the fish mixture into egg-shaped kibbehs.
• Place the kibbehs in a shallow dish.
• Bake in a pre-heated oven for 30 minutes or until cooked and well browned.

Steps:

• In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
• mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
• Season to taste with salt and pepper.
• For the stuffing fry the lamb in a little oil for about 5 minutes.
• Then add the onion and fry for another 3-4 minutes.
• Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
• Set aside to cool a little.
• Divide into 8 portions and form into a ball.
• Also divide the potato mixture into 8 portions, roll in a ball and press flat.
• Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
• Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375°F.
• Drain well on a kitchen towel, best served straight away.

Steps:

• Preheat oven to 450°F Coat an 8-inch-square baking dish with cooking spray.
• Place bulgur in a small bowl and cover with boiling water. Set aside for 15 minutes untilmost or all of the water is absorbed.
• Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat and stir in the toasted pine nuts.
• Drain the bulgur, pressing on it to remove any exess liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined.
• Pat half the meat mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover baking dish with foil.
• Bake the kibbeh for 30 minutes. Remove the foil and continue baking until a thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
• While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve.
• Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Steps:

• Wash the crushed wheat.
• Chop part of the Hammour fillet, calamri and shrimps.
• Fry with half of the chopped onions.
• Mix the crushed wheat, salt, spices, onion, garlic and the seafood with the corriander.
• Place the stuffing in the dough.
• Fry.
• Serve with lemon wedges.

Steps:

• first soak the burghul in water for 20 minutes.
• then drain and let dry for about 30 minutes
• filling:.
• heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
• outer shell:.
• meanwhile put the ground meat in a food processor and work it until it's soft.
• you can use a mortar and pestol if you have one around.
• then add the burghul and minced onion to the meat.
• and mix it with your hands.
• divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
• then deep fry into vegtable oil until it's brown in color.