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Fish, Maghreb and Middle East

Lebanese fish kibbeh with salad

Fish kibbeh is a Lebanese dish for 4 people that takes 1 hour 20 minutes and a medium skill level, at €3.80 per serving. Layers of bulgur blended with cod wrap around a filling of soft onions, saffron, almonds, and cilantro. The key to success is keeping the bulgur dough moist enough to spread without cracking.

A Lebanese fish kibbeh, thin layers of bulgur and fish wrapped around a saffron onion filling, served with a fresh salad.

Lebanese fish kibbeh with salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Fish kibbeh swaps the usual meat for cod blended right into the bulgur dough, giving it a finer texture and a milder flavor. The filling of onions cooked down with saffron, cinnamon, and orange zest adds a sweet, fragrant note that plays against the freshness of the fish. Toasted almonds scattered through the filling give each slice a bit of crunch.

This is a dish that takes time and a steady hand to spread the dough, so it fits best on a Sunday or when you have guests over. The tomato and lemon salad served alongside lightens the plate and brings the freshness the kibbeh needs. Mon Chou built this recipe for the days you want to cook something different from your usual weeknight meals.

The ingredients

4 people

Pantry

  • Fine bulguroften in the pantry 250 g
  • Sliced almonds 40 g
  • Saffronoften in the pantry 1 pinch
  • Cinnamonoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Lemon juiceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Onions 3
  • Orange zest 1 tsp
  • Fresh cilantro 1 bunch
  • Lettuce 1
  • Tomatoes 2

Allergens Gluten, Fish, Tree nuts

The step by step recipe

  1. Rinse the bulgur, soak it in water for ten minutes, drain well, then blend it with the fish, one onion, salt, and the spices. 15 min

    Press the bulgur in a kitchen towel, it should be moist but with no standing water.

  2. Thinly slice the remaining two onions and cook them down in oil with the saffron, orange zest, almonds, and cilantro.

    Let the onions turn slightly golden, their sweetness balances the fish.

  3. Spread half the dough in an oiled baking dish, cover with the filling, then top with the rest of the dough, smoothing the surface.

    Wet your hand to smooth the dough without it sticking.

  4. Score the top in a diamond pattern, drizzle with oil, and bake at 200°C. 35 min

    The diamond cuts let heat reach the center and let the oil seep into the kibbeh.

  5. Dress the salad with the oil, lemon, salt, and tomatoes, and serve alongside the kibbeh cut into pieces.

    Let it cool for ten minutes, the pieces cut cleanly.

Our tips to get it right

  • Blend the bulgur and fish in small batches so the dough comes out smooth, with no lumps left.
  • Oil your hands and the baking dish generously before spreading the dough, it sticks easily and handles better this way.
  • Let the kibbeh rest for ten minutes out of the oven before slicing, the dough firms up and the pieces hold their shape.

The variations

  • Swap the cod for another firm white fish like pollock or monkfish, the result stays close to the original.
  • For a vegetarian version, replace the fish with well drained squash or mushrooms blended into the bulgur.
  • For a quicker version, shape small individual patties instead of one large dish, they cook in half the time.

What to serve it with

  • A lemony plain yogurt
  • Warm pita bread
  • A cold glass of lemon water

Storage

Fish kibbeh keeps for two days in the fridge in a sealed container. It freezes well once cooked, reheat it in a low oven. Make the salad just before serving so it stays crisp.

Questions about this dish

Can you make fish kibbeh ahead of time?

Yes, you can assemble the dish the day before and keep it covered in the fridge. Bake it at mealtime, adding a few extra minutes of cooking.

Can you use a different type of bulgur?

Fine bulgur is essential for a dough that spreads smoothly. Medium bulgur gives a coarser texture that's harder to work with.

How do you keep the dough from cracking while spreading it?

Keep your hands and the dough moist with a bit of ice water at all times. Dry dough cracks easily, while moist dough spreads without effort.

Can you freeze fish kibbeh raw?

It's best to freeze it already cooked, raw fish inside the dough doesn't freeze as well. Thaw it in the fridge, then reheat in a low oven.

How long does it take to make a Lebanese fish kibbeh with salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Lebanese fish kibbeh with salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lebanese fish kibbeh with salad cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, tree nuts. Always check the labels of the products you buy.

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