Fish kibbeh stuffed with seafood

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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. 

1.line bowl plastic

Line a greased bowl with cling film 

2.make kibbeh dome against bowl

Press fish kibbeh dough against the bowl lining

4.stuff with seafood

Stuff the cavity with shrimp and calamari (or other fish or seafood)

3.seal with kibbeh top

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.

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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.

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13 Comments

  1. Nadege
    Posted June 25, 2013 at 7:38 am | Permalink

    The dish is beautiful and the photographer very talented (sexy photos).

  2. Posted June 25, 2013 at 7:40 am | Permalink

    A refined dish! Your seafood kibbeh look amazing.

    Cheers,

    Rosa

  3. Posted June 25, 2013 at 8:38 am | Permalink

    Ahh, brilliant! I’ve never had a fish kibbeh, but it sounds like just the thing I’d prefer over the usual red meat versions. It’s a beautiful presentation—I love when dishes surprise you when you bite in :)

  4. Posted June 25, 2013 at 1:23 pm | Permalink

    The kibbeh dough is very interesting. I’ve never seen a recipe like it before. The pockets look quite beautiful with the shrimp tucked inside.

  5. Mark Wisecarver
    Posted June 25, 2013 at 3:05 pm | Permalink

    Another excellent post. As you know my families from Beirut were Abraham and Michaels, Hebrew, so this is one I didn’t grow up with but it looks so interesting I’ll probably tweak it a bit and make my own twist soon. :)

  6. Joumana
    Posted June 25, 2013 at 11:39 pm | Permalink

    @Mark; truthfully me neither; fish kibbeh was a specialty from Tripoli. they make it like a pie, on e-layer with the stuffing underneath; I tweaked it to have fun with it. got the traditional version in the blog as well.

  7. Posted June 26, 2013 at 5:21 am | Permalink

    Fish in fish? Gotta love it!!

  8. hera
    Posted June 26, 2013 at 10:01 am | Permalink

    Yum!! !How did you bake them?

  9. Joumana
    Posted June 26, 2013 at 12:33 pm | Permalink

    @hera: you coat them in oil (with a brush) and bake in a 350F oven for 10 minutes or so.

  10. Posted June 27, 2013 at 6:27 am | Permalink

    WOW…I’ve never heard of a seafood kibbeh before, sounds (and looks) super tasty!

  11. Posted June 28, 2013 at 1:06 am | Permalink

    Never heard of fish kibbeh before. It sounds delicious and a recipe I surely must try.

  12. Posted June 30, 2013 at 3:32 am | Permalink

    I love lamb kibbeh – I can only imagine how succulent seafood kibbeh would be!

  13. Posted July 12, 2013 at 3:36 am | Permalink

    Never saw this before, love the idea!

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