Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.


  • 55g (1/3 cup) fine burghul (see note)
  • 500g sashimi-grade skinless ocean trout, (see note) pin-boned, belly fat trimmed, chopped
  • 4 eschalots, finely grated
  • 1/2 teaspoon sumac (see note)
  • 1 long green chilli, seeded, finely chopped
  • 1/4 cup coriander leaves
  • Extra virgin olive oil, to drizzle
  • Lemon cheeks and flat bread, to serve


  1. Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Transfer to a bowl. Discard liquid.
  2. Process fish in a food processor to a smooth paste. Add fish, eschalots and sumac to burghul. Using your hands, combine well. If mixture is very thick, add an ice cube and stir until melted.
  3. Spoon kibbeh onto a platter and smooth the surface with the back of a spoon. Scatter with chilli and coriander, drizzle with oil and season with pepper.
  4. Serve trout kibbeh with lemon wedges and toasted flat bread.