Fish kibbeh stuffed with seafood
June 25, 2013 • Category: Main Dish
Met this talented photographer ( check out his image of a woman in the desert) at a work assignment and he said: “Let’s shoot some extreme food images”. I said: “How about a fish kibbeh stuffed with more fish? “. He replied: ” Live fish?” I smiled.
Here is the fish kibbeh dome stuffed with shrimp and calamari. Served with a tarator sauce, of course.
Line a greased bowl with cling film
Press fish kibbeh dough against the bowl lining
Stuff the cavity with shrimp and calamari (or other fish or seafood)
Seal the top with a layer of fish kibbeh dough
1. Make the kibbeh dough. For a recipe, click here. (don’t add the eggs though)
2. Make the stuffing; either stir-fry shrimp and calamari briefly in oil or poach them in water or white wine with some aromatics (bay leaf, garlic, peppercorns, parsley); use 1/2 lb of seafood.
3. Make a tarator sauce: place 2 cloves of garlic in a mortar and pound with a teaspoon of garlic to a paste; transfer to a bowl, add 3/4 cup of tahini, 1/2 cup lemon juice and enough water to get a smooth sauce, stirring constantly; you can also add a dash of hot paprika or Aleppo pepper and some chopped cilantro or parsley.
Place the kibbeh domes on a greased baking sheet; preheat the oven to 350F. Brush them generously with olive oil. Bake them for 10-15 minutes. Serve warm or at room temperature.
Comments
13 Comments • Comments Feed
Nadege says:
The dish is beautiful and the photographer very talented (sexy photos).
On June 25, 2013 at 7:38 am
Rosa says:
A refined dish! Your seafood kibbeh look amazing.
Cheers,
Rosa
On June 25, 2013 at 7:40 am
Irina @ wandercrush says:
Ahh, brilliant! I’ve never had a fish kibbeh, but it sounds like just the thing I’d prefer over the usual red meat versions. It’s a beautiful presentation—I love when dishes surprise you when you bite in 🙂
On June 25, 2013 at 8:38 am
T.W. Barritt says:
The kibbeh dough is very interesting. I’ve never seen a recipe like it before. The pockets look quite beautiful with the shrimp tucked inside.
On June 25, 2013 at 1:23 pm
Mark Wisecarver says:
Another excellent post. As you know my families from Beirut were Abraham and Michaels, Hebrew, so this is one I didn’t grow up with but it looks so interesting I’ll probably tweak it a bit and make my own twist soon. 🙂
On June 25, 2013 at 3:05 pm
Joumana says:
@Mark; truthfully me neither; fish kibbeh was a specialty from Tripoli. they make it like a pie, on e-layer with the stuffing underneath; I tweaked it to have fun with it. got the traditional version in the blog as well.
On June 25, 2013 at 11:39 pm
Belinda @zomppa says:
Fish in fish? Gotta love it!!
On June 26, 2013 at 5:21 am
hera says:
Yum!! !How did you bake them?
On June 26, 2013 at 10:01 am
Joumana says:
@hera: you coat them in oil (with a brush) and bake in a 350F oven for 10 minutes or so.
On June 26, 2013 at 12:33 pm
Oui, Chef says:
WOW…I’ve never heard of a seafood kibbeh before, sounds (and looks) super tasty!
On June 27, 2013 at 6:27 am
Ivy says:
Never heard of fish kibbeh before. It sounds delicious and a recipe I surely must try.
On June 28, 2013 at 1:06 am
Alicia (foodycat) says:
I love lamb kibbeh – I can only imagine how succulent seafood kibbeh would be!
On June 30, 2013 at 3:32 am
Nuts about food says:
Never saw this before, love the idea!
On July 12, 2013 at 3:36 am