Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 230ml
- Fine bulgur 190g
- SpinneysFOOD Bottled Drinking Water 230ml
- White onions 2
- Garlic cloves 3
- Salmon 450g
- Prawns 150g
- Large egg 1
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- Ground allspice 1 tsp
- SpinneysFOOD Fine Sea Salt 1¼ tsp
- SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
- Lemon 1
- Green chilli 1
- Sumac 1 tsp
- SpinneysFOOD Fine Cinnamon ½ tsp
- Tahini 3 tbsp
- Double-cream yoghurt 60g
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- Calories 709
- Fat 49.9g
- Saturates 7.3g
- Protein 33g
- Carbs 39.6g
- Sugars 3.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Prawn and salmon kibbeh
Middle Eastern 30 Mins Prep · 45 Mins Cook
- 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.