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Trout kibbeh
Trout kibbeh
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Master the art of Mezze with this delicious grazing recipe.
Ingredients:
  • 55g (1/3 cup) fine burghul (see note)
  • 500g sashimi-grade skinless ocean trout, (see note) pin-boned, belly fat trimmed, chopped
  • 4 eschalots, finely grated
  • 1/2 tsp sumac (see note)
  • 1 long green chilli, seeded, finely chopped
  • 62.50 ml coriander leaves
  • Extra virgin olive oil, to drizzle
  • Lemon cheeks, to serve
  • Flat bread, to serve
Instructions:
  • In a bowl, soak burghul in enough cold water to cover for 1 hour until softened. Drain using a sieve over a bowl, pressing down with a spoon to remove excess moisture. Transfer back to the bowl and discard liquid.
  • Blend fish in a food processor until smooth. Mix with eschalots and sumac into burghul using your hands until well combined. If mixture is too thick, add an ice cube and stir until melted.
  • Place kibbeh on a platter and use the back of a spoon to create a smooth surface. Sprinkle with chili and coriander, drizzle with oil, and season with pepper.
  • Present the trout kibbeh alongside fresh lemon wedges and crispy toasted flat bread.

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