Seafood Kebbeh

Seafood Kebbeh is a delightful Lebanese dish featuring a unique blend of finely minced seafood and spices, encased in a bulgur shell. This dairy-free treat is perfect for seafood lovers looking for a light yet flavorful meal.

Ingredients

• Bulgur wheat - 100 grams
• Water - 250 ml
• Fresh shrimp, peeled and deveined - 150 grams
• White fish fillet (e.g., cod or haddock) - 150 grams
• Onion, finely chopped - 1 medium (about 100 grams)
• Garlic, minced - 2 cloves
• Fresh parsley, chopped - 2 tablespoons
• Cilantro, chopped - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Pine nuts, toasted - 30 grams

Steps

1. Rinse the bulgur wheat under cold water, then soak it in 250 ml of water for about 30 minutes until it absorbs the water and softens.
2. In a food processor, combine the shrimp, white fish, half of the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Blend until the mixture is smooth.
3. Once the bulgur is ready, drain any excess water and add it to the seafood mixture in the food processor. Pulse a few times to combine well but do not over-process.
4. Preheat the oven to 180°C (350°F).
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the remaining onion until translucent, about 5 minutes. Add the seafood mixture and cook for about 5 minutes until slightly firm but not fully cooked. Remove from heat and let cool.
6. Grease a baking dish with the remaining olive oil. Take a small amount of the kebbeh mixture, about the size of a golf ball, and flatten it in your palm. Place a teaspoon of the cooked seafood filling in the center, then fold the bulgur around the filling to form an oval shape. Repeat with the remaining mixture.
7. Place the shaped kebbeh in the greased baking dish. Drizzle with lemon juice and any remaining olive oil. Bake for 20-25 minutes until golden brown.
8. While the kebbeh is baking, toast the pine nuts in a dry skillet over medium heat until golden. Remove from heat and set aside.
9. Once the kebbeh is done, remove from the oven, sprinkle with toasted pine nuts, and serve warm.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.25 L

Health Benefits

• High in protein from seafood which supports muscle health.
• Rich in omega-3 fatty acids from fish and olive oil, beneficial for heart health.

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