easiest way to prepare speedyTrout kibbeh

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout kibbeh. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout kibbeh is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout kibbeh is something that I’ve loved my entire life.

Table of Contents


  • 55g (1/3 cup) fine burghul (see note)
  • 500g sashimi-grade skinless ocean trout, (see note) pin-boned, belly fat trimmed, chopped
  • 4 eschalots, finely grated
  • 1/2 teaspoon sumac (see note)
  • 1 long green chilli, seeded, finely chopped
  • 1/4 cup coriander leaves
  • Extra virgin olive oil, to drizzle
  • Lemon cheeks, to serve
  • Flat bread, to serve


  • Step 1
    Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Transfer to a bowl. Discard liquid.
  • Step 2
    Process fish in a food processor to a smooth paste. Add fish, eschalots and sumac to burghul. Using your hands, combine well. If mixture is very thick, add an ice cube and stir until melted.
  • Step 3
    Spoon kibbeh onto a platter and smooth the surface with the back of a spoon. Scatter with chilli and coriander, drizzle with oil and season with pepper.
  • Step 4
    Serve trout kibbeh with lemon wedges and toasted flat bread.

So that’s going to wrap it up for this exceptional food Trout kibbeh recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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