For the kibbeh:
3 cups of wheat flour for kibbeh
1 kg of codfish fillets or linguine
1 large onion
1/4 cup of chopped parsley
1/4 cup of chopped cilantro
rind of 1 orange, grated
3 tablespoons of salt
black pepper to taste
For the filling:
1/4 cup of olive oil or vegetable oil
1/3 cup of pine nuts or almonds, coarsely chopped
2 large onions, cut into pieces
For brushing:
1/2 cup of olive oil or vegetable oil
For the kibbeh:
3 cups of wheat flour for kibbeh
1 kg of codfish fillets or linguine
1 large onion
1/4 cup of chopped parsley
1/4 cup of chopped cilantro
rind of 1 orange, grated
3 tablespoons of salt
black pepper to taste
For the filling:
1/4 cup of olive oil or vegetable oil
1/3 cup of pine nuts or almonds, coarsely chopped
2 large onions, cut into pieces
For brushing:
1/2 cup of olive oil or vegetable oil
Sift the wheat flour for kibbeh through a fine-mesh sieve
Drain under running water
Press down with the back of a spoon to remove excess moisture
Set aside
Cut the fish into pieces
Pulse the fish and onion in a food processor until well combined
Mix the fish, onion, wheat flour, parsley, cilantro, orange rind, salt, and black pepper
Knead well
In a skillet, heat 1/4 cup of olive oil over medium heat
Toast the pine nuts or almonds
Remove with a slotted spoon
Add the chopped onion to the skillet and cook until translucent
Fry the mixture over low heat with the lid on until it's transparent
Add the toasted pine nuts or almonds and remove from heat
Grease a 35 x 30 cm refractory mold with olive oil
Add half of the fish mixture
Spread the chopped onion and pine nuts (or almonds) over the top
Cover with the remaining fish mixture and smooth with a spatula
Cut into shapes resembling triangles or diamonds
Brush the top with olive oil and bake in a preheated oven at 200° for about 30 minutes, or until golden brown
Serve hot or cold
Serves 6-8 people
