2 cups of fine wheat flour for kibbeh
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1 tablespoon of grated lime zest
700g of white fish fillet
1 large onion, finely chopped Salt and black pepper to taste
Filling
1 cup of chopped nuts
1/3 cup of olive oil
1/4 cup of chopped fresh parsley
1 tablespoon of chopped parsley
1 tablespoon of lime juice
5 medium onions, cut into rings
Salt and black pepper to taste
To serve
1/3 cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Accompaniment
Form with a diameter of 30cm
2 cups of fine wheat flour for kibbeh
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1 tablespoon of grated lime zest
700g of white fish fillet
1 large onion, finely chopped Salt and black pepper to taste
Filling
1 cup of chopped nuts
1/3 cup of olive oil
1/4 cup of chopped fresh parsley
1 tablespoon of chopped parsley
1 tablespoon of lime juice
5 medium onions, cut into rings
Salt and black pepper to taste
To serve
1/3 cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Accompaniment
Form with a diameter of 30cm
Wash the wheat three times and squeeze well
Leave it to rest for 30 minutes
Process the fish, onion, cilantro, and parsley in a processor until a homogeneous mass is obtained
Set aside half a cup of the mass and reserve
Add the wheat, lime zest, salt, and black pepper and mix well
Filling
Sauté the onion in olive oil over low heat until golden
Add the nuts, reserved fish mass, lime juice, and parsley
Mix well to check the seasoning
Remove from heat, add the parsley, and mix
Preheat the oven to medium temperature
Assembling
Distribute half of the mass onto an oiled mold, moisten the edges, and smooth out
Distribute the filling, cover with the remaining mass, and cut into diamonds
Brush with olive oil
Bake for 30 minutes or until golden
Arrange on a plate and decorate with pine nuts and parsley.
