Trout kibbeh

title="Trout kibbeh"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Trout-kibbeh.jpg" srcset="https://img.taste.com.au/bxyBFIYY/w720-h480-cfill-q80/taste/2016/11/trout-kibbeh-82024-1.jpeg 720w, https://img.taste.com.au/h0lVIdnS/w643-h428-cfill-q90/taste/2016/11/trout-kibbeh-82024-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Trout kibbeh"
/>

• 0:20 Prep


• Makes 8


• Capable cooks

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Featured in
Starters recipes, Lebanese recipes

Ingredients

• 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

Method

• 
  
  
  Step 1
  
  
  
  
  Place 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 2
  
  
  
  
  Process 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 3
  
  
  
  
  Spoon 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 4
  
  
  
  
  Serve trout kibbeh with lemon wedges and toasted flat bread.
  
  
  

• High protein


• Low carb


• Low fat


• Low kilojoule


• Low sodium


• Low sugar

Nutrition

• 506 kj

  Energy




• 5g

  Fat Total




• 2g

  Saturated Fat




• 1g

  Fibre




• 13g

  Protein




• 37mg

  Cholesterol




• 46.61mg

  Sodium





• 4g

  Carbs (total)

All nutrition values are per serve

Notes

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

Source: taste.com.au