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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is from Anjali Vellody's Food column of the Thursday magazine. Hope you enjoy it! Ingredients:
1 kg hamour fish, cleaned, washed and de-boned |
8 spring onions, washed and finely chopped |
salt |
1/2 teaspoon white pepper |
3 -4 tablespoons dried lime powder |
2 cups fresh coriander leaves, washed and chopped |
650 g burghul (crushed wheat) |
Directions:
1. In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
2. Add corriander leaves and mix well.
3. Now rub the burghul with the fish.
4. Mash well and mix with a spoon or fork.
5. Then shape the fish mixture into egg-shaped kibbehs.
6. Place the kibbehs in a shallow dish.
7. Bake in a pre-heated oven for 30 minutes or until cooked and well browned.
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