Fish Kibbeh
Delight your taste buds with homemade Fish Kibbeh, a modern twist on a traditional Middle Eastern favorite. This baked dish features a flavorful blend of white fish fillets, fine bulgur wheat, aromatic fresh parsley, mint, and warming spices like cumin and paprika. The result is a tender, protein-packed kibbeh bursting with vibrant flavors, with the option to include toasted pine nuts for a delightful crunch. Perfectly balanced and irresistibly aromatic, this dish pairs beautifully with creamy tahini sauce, tangy yogurt, or a crisp salad for a wholesome and satisfying meal. Easy to prepare and baked to perfection, Fish Kibbeh is a must-try recipe that brings vibrant Middle Eastern flavors to your kitchen in just over an hour.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, haddock, or tilapia)
- 200 grams Fine bulgur wheat
- 1 large Onion, finely chopped
- 30 grams Fresh parsley, finely chopped
- 10 grams Fresh mint leaves, finely chopped
- 2 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 50 grams Pine nuts (optional, for filling)
Instructions
Rinse the bulgur wheat in cold water and let it soak in a bowl for 20 minutes. Drain well and squeeze out excess water.
Cut the fish fillets into small chunks and transfer them to a food processor. Blend until smooth. Transfer the fish paste to a large mixing bowl.
Add the soaked bulgur, chopped onion, parsley, mint, garlic, cumin, coriander, paprika, salt, and black pepper to the fish mixture. Mix well with your hands until fully combined. The mixture should hold together when pressed.
If using pine nuts for the filling, lightly toast them in a dry skillet over medium heat until golden. Set aside.
Preheat the oven to 180°C (350°F) and grease a baking dish with 1 tablespoon of olive oil.
Wet your hands with water to prevent sticking. Take a golf ball-sized portion of the fish mixture and flatten it into a thin disk in your palm.
If using pine nuts, place a few in the center of the disk. Carefully fold the edges over the filling to form an oval-shaped kibbeh, sealing the filling inside. Repeat with the remaining mixture.
Place the kibbeh pieces in the greased baking dish. Drizzle with the remaining tablespoon of olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden and fully cooked through.
Serve warm with a side of tahini sauce, yogurt, or a fresh salad.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
