Kibbeh Samak from Mediterranean Seafood by Alan Davidson
Skin and bone the fish and cut it into pieces. Put the burghul to soak in cold water for 10 minutes. The next step, traditionally carried out by mincing and pounding, is now best accomplished by us...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ kg (1 lb 2 oz) fine or medium burghul (cracked wheat)
- juice of half a lemon
- salt and pepper
- 1 kg (2¼ lb) (uncleaned weight) sea fish with firm white flesh
- 1 large onion, roughly chopped
- 1 good bunch fresh coriander leaves, chopped
- oil for deep-frying
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