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Smoked Fish Kebbeh With Charred Vegetables

Here's how you make Smoked Fish Kebbeh With Charred Vegetables
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  • Servings: 7
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 onion, small roughly chopped
  • 3 cups burghul, very fine
  • 1 orange, zested
  • 1 teaspoon smoked paprika
  • Ground allspice, pinch of
  • Ground cinnamon, pinch of
  • 1 teaspoon ground turmeric
  • 400 grams smoked salmon (finely chopped)
  • Anchovy (optional, 1 fillet)
  • 1 tablespoon orange blossom water
  • 3 tablespoons olive oil, plus extra to grease
  • Sea salt
  • Freshly ground black pepper
  • 1/3 cup almonds nuts (toasted to serve)
  • FOR CHARRED VEGETABLES
  • 1 yellow capsicum, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 red onion, large and thinly sliced
  • 2 lemons (preserved lemon, seeds/flesh discarded and rinds thinly sliced)
  • 2 tablespoons olive oil
  • FOR CORIANDER TARATOR
  • 2 garlic cloves, peeled and crushed
  • 2 tablespoons tahini
  • 2 tablespoon coriander, finely chopped
  • 1 lemon, juiced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a food processor, blitz the onion to a fine paste, then strain to separate the juice and puree.

  • Step 2: Place the burghul in a bowl and use your hands to rub in the onion, juices, zest and spices and season, then pour over 3/4 cup water and fluff with a fork and set aside for about 10 minutes and then squeeze out excess water, then season to taste.

  • Step 3: Meanwhile to make the tarator, mix all the ingredients in a bowl with 3/4 cup water and add salt to taste, then cover and set aside.

  • Step 4: Preheat the oven to 200C.

  • Step 5: Place fish in a bowl with the burghul, onion puree and anchovy and return to the food processor, in batches, pulsing for 2 to 3 minutes to make a fine paste (don't overwork it) and place in a bowl, add the blossom water and mix well

  • Step 6: Grease z 30c x 22cm shallow baking dish with oil and spread the paste onto the base, creating a thin, even layer (to make this easier, dip your fingers into a bowl of iced water.

  • Step 7: Brush with 3 tablespoon oil and place a sheet of baking paper on top, then baking beans (available from supermarkets) or dried rice and blind bake for about 15 minutes, until the kibbeh is cooked through.

  • Step 8: Meanwhile, toss the vegetables and oil in a bowl.

  • Step 9: Preheat a chargrill pan over high heat and add the vegetables in batches, and cook for 10 to 15 minutes, until charred and remove from the heat and set aside.

  • Step 10: To serve, layer the vegetables on the kibbeh, drizzle with the tarator and scatter with the almonds.

We hope you enjoy this recipe!

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