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Sekai Gohan

Kibbeh Samak: Lebanese Coastal Baked Fish and Bulgur Kibbeh

Baked kibbeh samak of fish and bulgur in an ovenproof dish, with a cut piece showing the layer of onion and nuts inside
Steps with photos

Ingredients

Ingredient Amount Role
Boneless white fish fillet 1 lb 2 oz (500 g) Dough; the base of the shell, kept cold
Fine bulgur 1½ cups Dough; gives body and the fine grain
Onions, for the dough 2 Dough; ground fine for sweetness and moisture
Citrus zest (برش حامض, barsh hamed) 1 tbsp Dough; the main citrus note
Citrus zest (برش ليمون, barsh laymoun) 1 tsp Dough; a second, lighter citrus note
Dried mint 1 tsp Dough
Dried coriander, for the dough ½ tsp Dough
Cumin, for the dough 1 tsp Dough
Allspice 1 tsp Dough
Cinnamon a little Dough; warmth in the background
Fish spice blend 1 tsp Dough
Salt, for the dough to taste Dough
Onions, for the filling 3 Filling; finely chopped and cooked soft
Walnuts, coarsely chopped ½ cup Filling; crunch and richness
Citrus zest, for the filling 1 tsp Filling
Cumin, for the filling 1 tsp Filling
Safflower (عصفر, usfur) 1 tsp Filling; orange-red color
Turmeric 1 tsp Filling; golden color
Dried coriander, for the filling 1 tsp Filling
Vegetable oil, for the filling ¼ cup Filling; for cooking the onions
Salt, for the filling to taste Filling
Vegetable oil, for the dish and top a little Greasing the dish and brushing the top

Steps

  1. 1Cook the onion and walnut filling

    Warm the ¼ cup of vegetable oil in a skillet and add the 3 finely chopped onions. Stir until they turn soft and translucent and smell sweet. Add the walnuts, cumin, safflower, turmeric, dried coriander, the filling zest and salt, then keep stirring until everything is cooked through and fragrant. Scrape the filling into a clean bowl, set it well away from where you will handle the fish, and let it cool. It is ready when the onions are soft and glossy and the bowl feels cool to the touch.

    Cool the filling all the way

    Warm filling against raw, cold fish dough starts to soften the dough and warms the fish before it reaches the oven. Let the filling cool completely in its own bowl while you work on the bulgur and fish.

  2. 2Rinse and soak the bulgur

    Put the fine bulgur in a bowl, swirl it with cold water and pour off the cloudy water. Cover it with fresh cold water and soak for 5 minutes. Tip it into a fine strainer and let it drain, shaking the strainer instead of squeezing the grains. The bulgur is ready when the grains have swollen, feel tender at the edges, and no more water drips from the strainer.

  3. 3Grind the fish and the dough onions

    Take the fish out of the refrigerator only now. Use the board and knife you have set aside for raw fish, cut it into pieces and grind it finely in the food processor. Grind the 2 dough onions finely as well and keep them in a separate bowl. If the filling still needs time to cool, return the fish to the refrigerator. The fish is ready when it has turned into a fine, smooth mince that still feels cold.

  4. 4Knead the fish and bulgur dough

    In a wide bowl, combine the ground fish, the ground onion and the drained bulgur. Add the dried mint, dough coriander, dough cumin, allspice, cinnamon, fish spice blend, both dough zests and salt. Knead with your hands until the grains and fish come together into one dough. Season by measure and do not taste the raw dough. It is ready when a pinch pressed between your fingers holds its shape and the whole bowl looks pale and evenly speckled.

  5. 5Press in the bottom layer

    Heat the oven to 375°F (190°C). Brush the baking dish with a little oil. Take half the dough and press it across the base with your fingertips, working it into the corners and smoothing it level. Dip your fingers in cold water if the dough sticks. The base is done when it forms a smooth, even sheet and none of the dish shows through.

  6. 6Add the filling, cover and score

    Spread the cooled filling evenly over the base. Flatten the remaining dough into small patties between your palms and lay them over the filling, pressing the seams together until the top is one closed sheet. Brush the surface with a little oil, then draw shallow parallel lines across it with a fork. The tray is ready when no filling shows anywhere and the fork lines hold their shape.

    Build the lid from patches

    A single sheet of soft fish dough tears when you lift it. Small flattened patches, pressed together edge to edge, cover the filling cleanly and let you seal every gap before the fork goes in.

  7. 7Bake and check the center

    Slide the dish into the oven and bake for 18 minutes. Push the food thermometer into the thickest part of the center and read it. The tray is done at 165°F (74°C). If it reads lower, return it to the oven, keep baking and check again. The thermometer should read 165°F (74°C) in the middle.

    Raw fish and the hot dish

    Keep the fish cold until you knead it, and use a board and tools for raw fish that stay apart from the cooked filling and other food. Do not taste the dough before baking. Bake until the thickest center reaches 165°F (74°C), and handle the hot dish with oven mitts.

  8. 8Cut and serve

    Let the tray sit briefly in its dish so the layers settle. Cut it into portions with a sharp knife and lift each piece out with a spatula. Wash the board, knife and grinder you used for the raw fish in hot, soapy water. A clean cut shows a pale top and bottom with the golden filling sharp between them.