Fish Kibbeh Tajen Recipe

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 put the burghul and fish in a food processor Fish Kibbeh Tajen Recipe
Fish Kibbeh Tajen

Yield: 10 persons


For the kibbeh

1,000.00 g Burghul
1,000.00 g Hammour fish fillet
100.00 g Onion, sliced ring
15.00 g Coriander
30.00 g Salt
15.00 g Cumin
Orange Zest

For the filling

200.00 g Olive Oil
400.00 g Onion, sliced ring
400.00 g Fish
200.00 g Pine seeds
15.00 g Salt
8.00 g Coriander

For the Tajen sauce

600.00 ml Tahini
200.00 ml Knorr Lime Seasoning Powder
200.00 g Fresh Orange Juice
200.00 ml Meyer lemon juice
30.00 g Garlic, minced
200.00 g Onion, sliced ring
100.00 g Red Capsicum
100.00 g Olive Oil
30.00 g Salt
200.00 g Roasted Pine nuts
15.00 g Coriander
15.00 g Cumin
60.00 g Cilantro


For the Kibbeh

1. To make the Kibbeh, put the burghul and fish in a food processor.
2. Add salt, sumin, coriander, orange zest to it.
3. Process for few minutes to have the kibbeh dough for the filling.
4. Fry the onion slice gently with olive oil until they become golden brown.
5. Add the fish cubes and spices and fry till well done cooked.
6. Make the kibbeh balls with the filling and fry in deep oil.

For the Tajen sauce

1. In a bowl, mix the tahini paste, lemon, Knorr lime seasoning, Meyer lemon juice, salt, coriander, cumin, and cayenne powder all together and set aside.
2. In a sauce pan, add olive oil, sliced onion, garlic 5 minutes before adding the tahini mixture to the pan.
3. Keep stirring for 5 minutes or until boiling oily marks appear on top of the sauce.
4. Finally, add red bell pepper, roasted pine nuts, and fresh cilantro.

Source: unilever food solutions

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