1/2 cup of wheat for quibbe
1 1/2 cups of white or brown bread crumbs
2 cups of cooked and flaked grey mullet (400g) or
2 cups of canned flaked grey mullet (300g)
3 tablespoons of lemon juice
2 tablespoons of finely chopped garlic
1 to 2 tablespoons of finely chopped coriander
Black pepper to taste
1 tablespoon of ground cinnamon
Salt to taste
Oil for frying
1/2 cup of wheat for quibbe
1 1/2 cups of white or brown bread crumbs
2 cups of cooked and flaked grey mullet (400g) or
2 cups of canned flaked grey mullet (300g)
3 tablespoons of lemon juice
2 tablespoons of finely chopped garlic
1 to 2 tablespoons of finely chopped coriander
Black pepper to taste
1 tablespoon of ground cinnamon
Salt to taste
Oil for frying
In a small bowl, soak the wheat in water and let it sit for 15 minutes
Drain very well through a fine-mesh sieve and set aside
While that's happening, place the bread crumbs in another bowl and proceed the same way
Blend in a blender, at high speed for 1 minute, the grey mullet, lemon juice, garlic, coriander, black pepper, cinnamon, and salt, until you get a puree
Transfer this puree to a bowl, mixing it with the wheat and bread crumbs
Moisten your hands with water and shape into balls of 2.5 cm in diameter
Arrange them on paper towels and let rest for 1 hour at room temperature
In a frying pan of 25-30 cm in diameter, heat plenty of oil
Fry the balls for 3 minutes, or until they're golden brown
Remove with a slotted spoon and drain on paper towels.
