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
- 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.
- 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.
- 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.
- Serve trout kibbeh with lemon wedges and toasted flat bread.