📝 About This Recipe
A sophisticated coastal variation of the traditional Lebanese meat kibbeh, this dish replaces lamb with fresh white fish and bright citrus notes. This 'Kibbeh Samak' features a crisp, golden crust made from a delicate blend of fish and bulgur wheat, encasing a rich filling of caramelized onions, toasted pine nuts, and fragrant Middle Eastern spices. It is a lighter, aromatic masterpiece that perfectly captures the essence of Mediterranean seaside dining.
🥗 Ingredients
The Kibbeh Dough (The Crust)
- 1 kg White Fish Fillets (Firm white fish like Cod, Snapper, or Sea Bass, skinless and boneless)
- 2 cups Fine Brown Bulgur (Rinsed and drained well)
- 1 medium Onion (Quartered)
- 1 tablespoon Orange Zest (Finely grated)
- 1 teaspoon Dried Marjoram
- to taste Salt and White Pepper
The Filling (Hashweh)
- 3 large Onions (Thinly sliced into half-moons)
- 1/2 cup Pine Nuts (Toasted until golden)
- 3 tablespoons Olive Oil (Extra virgin)
- 1 teaspoon Cumin (Ground)
- 1 teaspoon Coriander (Ground)
- 1 tablespoon Sumac (For a tangy kick)
- 1/2 teaspoon Cinnamon (Ground)
Assembly and Baking
- 1/2 cup Olive Oil (For greasing the pan and drizzling over the top)
👨🍳 Instructions
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1
Start by rinsing the fine bulgur wheat in a fine-mesh sieve under cold water. Squeeze out all excess moisture and let it sit for 10 minutes to soften slightly.
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2
Prepare the filling: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until they are deeply caramelized and golden brown.
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3
Once the onions are caramelized, stir in the ground cumin, coriander, cinnamon, and sumac. Add the toasted pine nuts, mix well, and remove from heat to cool completely.
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4
Prepare the fish dough: Ensure the fish fillets are very cold. Cut them into small chunks and place them in a food processor with the quartered onion and orange zest.
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5
Pulse the fish and onion until it forms a smooth paste. Be careful not to over-process to the point of liquefying; you want a cohesive, pasty texture.
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6
Transfer the fish paste to a large bowl. Add the softened bulgur, dried marjoram, salt, and white pepper. Knead the mixture by hand (dip your hands in ice water to prevent sticking) until the bulgur and fish are perfectly integrated into a smooth dough.
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7
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch baking dish (or a round 12-inch tray) with olive oil.
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8
Divide the fish kibbeh dough into two equal portions. Take the first portion and spread it evenly across the bottom of the prepared baking dish. Use damp fingers to smooth it out into a flat layer.
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9
Spread the cooled onion and pine nut filling evenly over the bottom layer of fish dough, leaving a tiny margin at the edges.
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10
This is the tricky part: Take small handfuls of the remaining fish dough, flatten them between your palms, and place them over the filling like a patchwork quilt. Once the filling is covered, use wet fingers to smooth the patches together into one seamless top layer.
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11
Using a sharp knife, score the top layer of the kibbeh in a diamond pattern. Cut about halfway through the top layer. Pour the remaining olive oil evenly over the top, ensuring it settles into the scored lines.
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12
Bake in the center of the oven for 25-30 minutes, or until the edges are golden and the top is slightly firm and lightly browned.
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13
For a final touch of color, turn on the broiler for 2-3 minutes at the end to get a beautiful golden crust, watching closely to prevent burning.
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14
Remove from the oven and let it rest for at least 10 minutes before slicing. This allows the layers to set and makes it easier to serve.
💡 Chef's Tips
Use very fresh, cold fish to ensure the dough holds its shape and doesn't develop a 'fishy' odor. If the dough feels too soft or sticky, add a tablespoon of flour or more bulgur, but do so sparingly to maintain the delicate texture. Always keep a bowl of ice water nearby to dip your hands in while shaping the kibbeh; this prevents the fish from sticking to your skin. Don't skip the orange zest; it is the secret ingredient that cuts through the richness and highlights the sweetness of the caramelized onions. If you prefer individual portions, you can shape these into 'kibbeh balls' (torpedo shapes) and deep fry them instead of baking.
🍽️ Serving Suggestions
Serve with a side of 'Tarator' (a creamy tahini, lemon, and garlic sauce) which complements fish beautifully. A crisp Fattoush salad with plenty of sumac and toasted pita chips provides a refreshing crunch. Pair with a chilled glass of Lebanese Arak diluted with water and ice, or a crisp Sauvignon Blanc. Accompany with a side of roasted potatoes seasoned with garlic and fresh cilantro (Batata Harra). Offer extra lemon wedges on the side for guests to squeeze over their portion just before eating.