Seafood kibbeh
Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.
- Serves 4
Nutrition per serving
-
kcal 0
-
fat 0g
-
saturates 0g
-
carbs 0g
-
sugars 0g
-
fibre 0g
-
protein 0g
-
salt 0g
Ingredients
- 100g bulghur (burghul wheat)
- 500g seabass or (any white fish)
- 120g onions
- 10g coriander leaves, finely chopped
- 10g parsley, finely chopped
- Salt and pepper, to taste
- FOR THE SEAFOOD FILLING
- 10ml olive oil
- 30g shallots
- 50g calamari, diced
- 50g shrimps, diced
- 10g pine nuts, toasted
- FOR THE DIP
- 30g labneh
- 20g cream cheese
- 10g dill, finely chopped
- 10g shallot, finely chopped
- 5g cilantro, finely chopped
- Salt, for seasoning
Method
Place the bulghur in a fine sieve and rinse under cold running water. Press out moisture and keep aside.
Remove skin and bones from the fish. Chop roughly. Combine the fish and onions with the bulghur and other ingredients. Mix to combine in a food processor to make the kibbeh dough.
Heat oil in a medium size pan and sauté the shallots and seafood for the filling for 4 mins. Season, remove from the heat and add the toasted pine nuts, mix well.
To make the kibbeh, make small balls of the bulghur mixture and flatten so that it is about a 6-7 cm disc. Fill with the seafood filling on one side and fold back on top to seal. Make sharp triangular ends on both sides. Deep fry in hot oil for 4 mins until crispy.
To make the dip, mix all the ingredients together and chill.
Serve the kibbeh with the dip on the side.
