Smoked Fish Kebbeh With Charred Vegetables
Created by ImPat on October 7, 2018
- Servings: 7
- Prep Time: 30m
- Cook Time: 40m
- Recipe #30549
Ingredients
- 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
How to Make
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Step 1: In a food processor, blitz the onion to a fine paste, then strain to separate the juice and puree.
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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.
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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.
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Step 4: Preheat the oven to 200C.
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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
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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.
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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.
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Step 8: Meanwhile, toss the vegetables and oil in a bowl.
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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.
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Step 10: To serve, layer the vegetables on the kibbeh, drizzle with the tarator and scatter with the almonds.
Nutritional Facts
- Serving Size: 1 (367.8 g)
- Calories 405.7
- Total Fat - 25 g
- Saturated Fat - 5.9 g
- Cholesterol - 51.9 mg
- Sodium - 648 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 5.5 g
- Sugars - 9.8 g
- Protein - 25.5 g
- Calcium - 104.1 mg
- Iron - 2.6 mg
- Vitamin C - 75.4 mg
- Thiamin - 0.6 mg