Fish kibbeh stuffed with seafood

June 25, 2013  •  Category:

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.



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.


13 Comments  •  Comments Feed

  1. Nadege says:

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

  2. Rosa says:

    A refined dish! Your seafood kibbeh look amazing.



  3. Irina @ wandercrush says:

    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. T.W. Barritt says:

    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 says:

    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. 🙂

    • Joumana says:

      @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.

  6. Belinda @zomppa says:

    Fish in fish? Gotta love it!!

  7. hera says:

    Yum!! !How did you bake them?

  8. Oui, Chef says:

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

  9. Ivy says:

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

  10. Alicia (foodycat) says:

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

  11. Nuts about food says:

    Never saw this before, love the idea!

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