'2 cups of wheat flour for kibbe'
700 g of white fish fillets
One large onion, finely chopped
1/4 cup of coriander, finely chopped
1/4 cup of chili flakes, finely chopped
One tablespoon of grated lime rind
Salt and black pepper to taste
Stuffing
Five medium onions, cut into rings
One-third cup of olive oil
One cup of chopped nuts
One tablespoon of lime juice
Two tablespoons of chili flakes
Salt and black pepper to taste
One-quarter cup of chopped parsley
To baste
One-third cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Acessory
Circular mold, 30 cm in diameter
'2 cups of wheat flour for kibbe'
700 g of white fish fillets
One large onion, finely chopped
1/4 cup of coriander, finely chopped
1/4 cup of chili flakes, finely chopped
One tablespoon of grated lime rind
Salt and black pepper to taste
Stuffing
Five medium onions, cut into rings
One-third cup of olive oil
One cup of chopped nuts
One tablespoon of lime juice
Two tablespoons of chili flakes
Salt and black pepper to taste
One-quarter cup of chopped parsley
To baste
One-third cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Acessory
Circular mold, 30 cm in diameter
Wash the wheat flour three times and squeeze well
Let it rest for 30 minutes
Process the fish, onion, coriander, and chili flakes in a processor until a homogeneous mass is obtained
Set aside half a cup of the mass and reserve
Combine the wheat flour, lime rind, salt, and black pepper, and mix everything very well
Stuffing
Sauté the onion in olive oil over low heat until golden brown
Add the nuts, reserved fish mass, lime juice, and chili flakes
Mix and season with salt and black pepper
Remove from heat and add parsley
Bake the oven at medium temperature
Assembling
Distribute half of the dough in a greased mold, moisten the edges and smooth
Distribute the filling, cover with the remaining dough and cut into triangles
Baste with olive oil
Bake for 30 minutes or until golden brown
Arrange on a plate and decorate with pine nuts and parsley.
