This dish can be prepared a day in advance and baked just before serving
|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6. Lightly brush the base and sides of a 20cm cake tin with oil.
Place the bulgur in a large bowl and pour in 200ml of boiling water. Cover the bowl with a clean dish towel or a large plate and set aside for 15 minutes. Remove the towel or plate, fluff up the bulgur with a fork, and set aside to cool.
Finely chop the onions and crush the garlic cloves.
Remove the skin from the salmon and cut the fish into even-sized cubes. Peel the prawns and cut them into the same size as the salmon cubes. Place together in a bowl.
Drizzle 120ml of olive oil into a large frying pan placed over a medium-high heat. Add the onions and cook for approx. 10 minutes, stirring a few times, until soft and nicely browned. Add the garlic and sauté for 1 minute. Remove from the heat and set aside to cool.
Once cool, add half the onion to a food processor along with 250g of the salmon-prawn mix, egg, cooked bulgur, cumin, coriander, 60ml olive oil, 1 tsp of salt and ½ tsp of pepper. Blend for approx. 1 minute, until the mixture comes together in a sticky ball, then set aside.
Zest and juice the lemon.
To make the filling, place the remaining onion in a bowl with the remaining salmon-prawn mix, green chilli, lemon zest, sumac and cinnamon and 15ml of olive oil (about 1 tbsp). Mix to combine and set aside.
Put half the bulgur-fish mixture into the base of the greased cake tin and press down firmly; it should reach approx. 2cm up the side of the pan. Top with the filling and press down firmly. Top this with the rest of the of bulgur-fish mixture, using wet hands to spread it out, pressing down as you go, ensuring it’s even and smooth.
Use a small sharp knife to score the top into a decorative pattern and drizzle with the remaining oil and bake for 20 minutes, then switch the oven to grill and bake for a further 5-10 minutes, or until golden. Remove from the oven and set aside to cool for 15 minutes before gently transferring to a serving platter.
While the kibbeh is baking and cooling, combine the tahini, yoghurt, 1 tbsp lemon juice, 2 tbsp cold water and the rest of the sea salt. Whisk until smooth.
Serve the kibbeh sliced along with the tahini yoghurt and roughly torn coriander.