- 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