KIBBET SAMAK
LEBANON
North Lebanon is home to the Sunnis whereas most of the Shias hail from the southern part of the country, and this fish kibbeh is a Sunni northern specialty that is not often seen in other regions. You can prepare it in one large pie, as it is done traditionally, or you can shape it into 4 to 6 smaller pies depending on how large you want your individual portions to be.
SERVES 4
FOR THE STUFFING
⅓ cup (80 ml) extra-virgin olive oil
2 medium onions (11 ounces/300 g total), halved and cut into thin wedges
⅓ cup (50 g) pine nuts
¼ teaspoon finely ground black pepper
Sea salt
FOR THE KIBBEH
¼ bunch cilantro (2 ounces/50 g), most of the bottom stems discarded
1 pound 2 ounces (500 g) skinless whitefish fillets
1 medium onion (5 ounces/150 g), peeled and quartered
Grated zest of ½ unwaxed orange or lemon
½ teaspoon ground cinnamon
¼ teaspoon finely ground black pepper
Sea salt
¾ cup (150 g) fine bulgur
TO FINISH
Extra-virgin olive oil
1. To make the stuffing: Put the oil, sliced onions, and pine nuts in a medium skillet and place over medium heat. Sauté, stirring regularly, until the onion is soft and golden and the pine nuts have colored slightly, 5 to 7 minutes. Season with the pepper and salt to taste and mix well.
2. To make the kibbeh: Put the cilantro, fish, and quartered onion in a food processor and process until you have a somewhat smooth mixture. Transfer to a large mixing bowl. Add the citrus zest, cinnamon, pepper, and salt to taste.
3. Rinse the bulgur under cold water and drain well. Add to the fish. Using your hands, mix until you have a smooth mixture. Pinch off a piece, pan-fry it to taste, and adjust the seasoning if necessary.
4. Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) round baking dish with a little olive oil.
5. Divide the fish kibbeh into two equal portions. Layer and decorate the kibbeh as per steps 6, 7, and 8 of Kibbeh bil-Saniyeh. Drizzle a little olive oil over the top and bake for 15 to 20 minutes, or until done to your liking. Serve hot or warm.