Trout kibbeh

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

Recipe «Trout kibbeh» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 55g fine burghul, 500g sashimi-grade skinless ocean trout, pin-boned, belly fat trimmed, chopped, 4 eschalots, finely grated, 1/2 tsp sumac, 1 long green chilli, seeded, finely chopped , 1/4 cup coriander leaves, Extra virgin olive oil, to drizzle, Lemon cheeks and flat bread, to serve .

Ingredients:

• 55g fine burghul 
• 500g sashimi-grade skinless ocean trout, pin-boned, belly fat trimmed, chopped 
• 4 eschalots, finely grated 
• 1/2 tsp sumac 
• 1 long green chilli, seeded, finely chopped 
• 1/4 cup coriander leaves 
• Extra virgin olive oil, to drizzle 
• Lemon cheeks and flat bread, to serve 

Instructions

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.
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.
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.
4. Serve trout kibbeh with lemon wedges and toasted flat bread.