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Kibbeh samak (fish kibbeh): recipe illustration
Fish & seafood

Kibbeh samak (fish kibbeh)

Fish and bulgur patties flavored with parsley and spices, traditionally prepared along the banks of the Tigris and Euphrates. They are fried until crisp on the outside and soft in the middle.

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Ingredients

Ingredients

Farce

Enveloppe

Spices & seasoning

Optional extras

On the side

Nutrition facts

716 kcal per serving

Protein
61.3 g
Carbohydrates
71.4 g
of which sugars
3.1 g
Fat
17.6 g
of which saturated fat
2.6 g
Fiber
11.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soften the bulgur by soaking it for 15 minutes, then drain it and squeeze it well.
  2. Blend the fish with the onion, garlic and parsley until you get a smooth paste.
  3. Mix the fish paste with the bulgur, egg, cumin, turmeric and salt. Knead well to bind.
  4. Shape small oval patties, pressing firmly so they don't crumble.
  5. Fry them in hot oil at about 170 °C for around 5 minutes per batch, until golden brown.
  6. Drain on paper towels and serve with lemon wedges.

Variations and tips

Baked version. Arrange the kibbeh on an oiled tray and bake for 20 minutes at 200 °C, turning them halfway through.

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Original Ecomely recipe.