Kibbeh Samak (Baked Fish Kibbeh with Caramelised Onions and Pine Nuts)

Ingredients

• 200 g fine bulgur wheat
• 500 g white fish fillets (such as pollock)
• 4 onion
• 30 g fresh coriander
• 1 orange
• 1.5 tsp ground cumin
• 6 tbsp olive oil
• 40 g pine nuts
• 4 tbsp tahini
• 1 lemon
• 3 tomatoes
• 1 cucumber

Method

1. 1

   Rinse the fine bulgur wheat, soak in cold water for 10 minutes, then squeeze very dry. Heat the oven to 200C (180C fan, gas 6).

2. 2

   Blitz the white fish fillets with 1 quartered onion, the coriander, the grated zest of the orange, 1 tsp cumin and 1 tsp salt in a food processor until smooth. Add the bulgur and pulse to a firm paste.

3. 3

   Thinly slice the other 3 onions and fry in 3 tbsp olive oil over a medium heat for 15-20 minutes until golden brown. Add the pine nuts and remaining cumin for the last 3 minutes, with a pinch of salt.

4. 4

   Oil a 20 x 30cm tin and press in half the fish paste. Spread over the onions, then pat the rest of the paste into patties and lay them on top, smoothing with wet hands. Score into diamonds and drizzle with the remaining 3 tbsp olive oil.

5. 5

   Bake for 25-30 minutes until golden and the fish is cooked through, firm and opaque.

6. 6

   Whisk the tahini with the juice of the lemon, a pinch of salt and enough water to make a pourable sauce. Serve the kibbeh with the sauce and a salad of chopped tomatoes and cucumber.