Met this talented photographer ( check out his image of a woman in the desert) at a work assignment and he said: “Let’s shoot some extreme food images”. I said: “How about a fish kibbeh stuffed with more fish? “. He replied: ” Live fish?” I smiled.
Here is the fish kibbeh dome stuffed with shrimp and calamari. Served with a tarator sauce, of course.
Line a greased bowl with cling film
Press fish kibbeh dough against the bowl lining
Stuff the cavity with shrimp and calamari (or other fish or seafood)
Seal the top with a layer of fish kibbeh dough
1. Make the kibbeh dough. For a recipe, click here. (don’t add the eggs though)
2. Make the stuffing; either stir-fry shrimp and calamari briefly in oil or poach them in water or white wine with some aromatics (bay leaf, garlic, peppercorns, parsley); use 1/2 lb of seafood.
3. Make a tarator sauce: place 2 cloves of garlic in a mortar and pound with a teaspoon of garlic to a paste; transfer to a bowl, add 3/4 cup of tahini, 1/2 cup lemon juice and enough water to get a smooth sauce, stirring constantly; you can also add a dash of hot paprika or Aleppo pepper and some chopped cilantro or parsley.
Place the kibbeh domes on a greased baking sheet; preheat the oven to 350F. Brush them generously with olive oil. Bake them for 10-15 minutes. Serve warm or at room temperature.