Fish Kibbeh Pie

March 7, 2015  • 

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  1. John says:

    Thanks Joumana – this is great.

    If anyone wants to try this recipe, go for it: it works brilliantly! I’ve made it a couple of times now and it has delighted all who have eaten it. Delicious, and easy – and you can prepare it in advance. What’s not to love?

    I had fish kibbeh in a beautiful restaurant in Batroun late last summer – these were the little individually shaped ones. They tasted so wonderful I wanted to try and make something like it when I got back to London. I’d made kibbeh in a pan (bil-sanieh) before with meat and I wanted to see if there was an equivalent for fish that was authentically Lebanese.

    Hurrah then for Taste of Beirut and Joumana’s video for showing me the way – noting of course that this version is a speciality of the city of Tripoli, in the north of Lebanon. I like making two layers of the kibbeh mix as well. The lemon and orange peel really does make a difference so don’t leave it out, and don’t be afraid of using the turmeric: it adds a lovely colour and subtle flavour. I make up a Lebanese spice mix according to a friend’s mothers recipe – mostly black pepper and allspice but with a bit of clove, nutmeg, coriander and cinnamon in there too. A pinch of that in the onion mix adds a discreet but decidedly Lebanese taste and aroma.

    Highly recommended, and Joumana’s video instructions are crystal clear.

  2. Simone says:

    How much bulgur did you use ?

  3. Joumana says:

    @Simone: If you use about one pound of fish fillets, then one cup or so of fine bulgur should be enough, since the bulgur will expand.

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