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By Katya Lyukum

Kebbe De Poisson | Lebanese Fish Kebbe

Name: Kebbe De Poisson | Lebanese Fish Kebbe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 large onions, chopped; 2 tbsp olive oil; 3 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp turmeric; 1 tbsp ground coriander seeds; 1/4 lemon zest; 1/4 orange zest; 4 tbsp pine nuts, toasted; 500 g boneless white fish fillets, sea bass, halibut; 250 g burghul, fine, #1; 100 g of coriander; 2 tsp salt; 1/2 tsp black pepper, ground; 0.25 lemon zest; 0.25 orange zest; 1 large onion, chopped; 2 tbsp olive oil

9 steps

Prep:1hCook:30min

Kebbé or Kebbeh is a popular dish in Lebanon and the Middle East. The name derives from Arabic (الكبة). It’s a stuffed torpedo-shaped dumpling made from a crispy shell of bulgur, onions, and finely chopped beef. The shell is stuffed with spiced onions mixed with toasted pine nuts and then deep-fried or baked. My friend Joan F. shared her (Lebanese) recipe for fish kebbe, which is shaped as one layered pie to serve sliced in portions. It is easier to make for beginners. The taste and texture are fantastic! It can be served cold or at room temperature and is perfect for picnics or office lunches. I was also surprised by how balanced this dish is from a nutrition point of view. It's best served with tzatziki sauce, plain strained yogurt (labneh), fresh vegetable salads with chickpeas or lentils, tabbouleh, or fattouche salad.

Updated at: Thu, 25 Jul 2024 22:28:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories244.7 kcal (12%)

Total Fat7.4 g (11%)

Carbs30.5 g (12%)

Sugars2.5 g (3%)

Protein16.5 g (33%)

Sodium1497.7 mg (75%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

for stuffing

2onions

large, chopped

2 Tbspolive oil

3 tspsalt

1 tspblack pepper

freshly ground

1 tspturmeric

1 Tbspground coriander seeds

0.25lemon zest

0.25orange zest

4 Tbsppine nuts

toasted

for shell

500gboneless white fish fillets

sea bass, halibut

250gburghul

fine, #1

100gcoriander

2 tspsalt

½ tspblack pepper

ground

0.25lemon zest

0.25orange zest

1onion

large, chopped

2 Tbspolive oil

Instructions

for stuffing

Step 1

Saute onions in olive oil seasoned with salt, pepper, coriander, and turmeric until soft, with the first signs of caramelization.

Step 2

Toast pine nuts and add them to the onions. Combine and let cool.

for kebbe dough

Step 3

Preheat oven 425F.

Step 4

Wash the bulgur in a bowl by renewing the water three times, then strain using a fine-mesh strainer. While the bulgur is still in the strainer, press it to squeeze extra water out.

Step 5

Place all ingredients in the food processor and process until the "dough" comes together. Preheat oven to 425F.

Step 6

Prepare two baking dishes as shown in the picture or any other deep ones you have. Spread the first kebbe layer finger thick, and then spread the stuffing. Finally, spread the second half of the kibble on top of the stuffing.

Step 7

With a sharp knife, divide each kebbé dish into 4 equal parts. Then, draw crosspieces on each portion. Make a hole in the center so olive oil can penetrate all the cuts. Then, pass the tip of the knife around the edge of the kebbé to peel off the sides.

Step 8

Drizzle the olive oil over the surface to cover it well. Bake in a hot oven for about 30 to 40 minutes.

Step 9