“This is from Anjali Vellody's Food column of the Thursday magazine. Hope you enjoy it!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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