lb. fish steak
2 c cracked wheat (very fine)
2 chopped onions
1 c fresh chopped parsley
1 T dried coriander
¼ cup of olive oil
¼ cup of pine nuts
2 sliced onions
Wash cracked wheat until water is clear and, then, squeeze
excess water with your hands. Mix with raw fish, grind in
meat grinder with dried coriander, 2 onions, chopped parsley,
salt and pepper. Set aside.
2. In frying pan, fry diced onions and
pine nuts in olive oil until onions are limp.
3. Grease baking dish with olive oil. Then,
make a layer of onion and pine nut filling. Cover mixture
with fish mixture. Flatten to make a smooth layer and top
with 3 T of olive oil. Bake in a mod. Oven – 350 degrees
– until brown – about 30 minutes.
Invert on to platter, the onion mixture will be on top.
Hint: You can make layers as you would
layer when making regular kibba. Divide fish kibba into
2 portions; spread one portion on the bottom, put onion
mixture on top of that and put the second portion above.
Cover with olive oil and bake until brown. Cut into individual
portions, and serve with lemon wedges.