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 teaspoon sumac (see note)
1 long green chilli, seeded, finely chopped
1/4 cup coriander leaves
Extra virgin olive oil, to drizzle
Lemon cheeks, to serve
Flat bread, to serve
Step 1Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Transfer to a bowl. Discard liquid.
Step 2Process fish in a food processor to a smooth paste. Add fish, eschalots and sumac to burghul. Using your hands, combine well. If mixture is very thick, add an ice cube and stir until melted.
Step 3Spoon kibbeh onto a platter and smooth the surface with the back of a spoon. Scatter with chilli and coriander, drizzle with oil and season with pepper.
Step 4Serve trout kibbeh with lemon wedges and toasted flat bread.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
Serves 8 as a mezze.
The best raw kibbeh is traditionally made from top-quality fresh meat, which is pounded in a large stone mortar to a fine paste. For a twist, this recipe uses fish instead of meat. Allow an extra hour to soak the burghul.
Tips: Burghul (cracked wheat), available from the health food section of supermarkets, is whole wheat that has been partially boiled, cracked and dried.
Sashimi-grade trout is valued for its impeccable freshness and should be used when eating raw or partially cooked fish.
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.
- Author: Kamal Mouzawak
- Image credit: Brett Stevens
- Publication: MasterChef