Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.
Nutrition per serving
100g bulghur (burghul wheat)
500g seabass or (any white fish)
10g coriander leaves, finely chopped
10g parsley, finely chopped
Salt and pepper, to taste
FOR THE SEAFOOD FILLING
10ml olive oil
50g calamari, diced
50g shrimps, diced
10g pine nuts, toasted
FOR THE DIP
20g cream cheese
10g dill, finely chopped
10g shallot, finely chopped
5g cilantro, finely chopped
Salt, for seasoning
Place the bulghur in a fine sieve and rinse under cold running water. Press out moisture and keep aside.
Remove skin and bones from the fish. Chop roughly. Combine the fish and onions with the bulghur and other ingredients. Mix to combine in a food processor to make the kibbeh dough.
Heat oil in a medium size pan and sauté the shallots and seafood for the filling for 4 mins. Season, remove from the heat and add the toasted pine nuts, mix well.
To make the kibbeh, make small balls of the bulghur mixture and flatten so that it is about a 6-7 cm disc. Fill with the seafood filling on one side and fold back on top to seal. Make sharp triangular ends on both sides. Deep fry in hot oil for 4 mins until crispy.
To make the dip, mix all the ingredients together and chill.