Stuffed fish balls

In the ancient Lebanese coastal ports of Sidon and Tyre, cities that were strategically important before the arrival of the Romans, fried patties or cakes known as “kibbeh” are made from fish and stuffed with dried fruits. Kibbeh are usually made with lamb and are a traditional snack across Lebanon and the Middle East. Varieties range from spicy to mild; with nuts or without.

1lb (450g) bulghur (cracked wheat)

1 onion, finely chopped

1½lb (700g) boneless firm white fish juice of ½ lemon

vegetable oil for frying

salt and freshly ground black pepper

lemon wedges for serving

fresh cilantro for garnish

For the filling
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1⁄3 cup dried apricots (about 7), finely chopped
• ¼ cup pitted dates (about 4), finely chopped small handful of chopped cilantro leaves

• In a large bowl, cover the bulghur wheat with cold water, and let soak for 10 minutes. Put the onion into a food processor and process until smooth. Add the fish and lemon juice, and season with salt and pepper.
• Line a sieve with a clean fine dish towel or a piece of cheesecloth, and drain the soaked bulghur. Pick up the ends of the cloth and squeeze tightly to remove any excess liquid. Working in batches, add the bulghur to the fish purée, processing between each addition to form a workable dough. If it needs to be a bit more malleable, add a little ice water.
• To make the filling, heat the oil in a heavy pan over medium-high heat. Sauté the onion for 3–4 minutes until softened. Add the apricots, dates, and cilantro. Season with salt and pepper. Remove from the heat and let cool.
• With moistened hands, divide the fish mixture into 20 or so pieces, and roll into even-sized balls. Using your index finger, make a hole in each ball and fill it with a little of the fruit stuffing. Re-form the ball around the stuffing to enclose completely, and pat into shape. Heat the oil for deep-frying. Cook the fish balls in batches until they are golden brown on all sides. Drain on paper towels.
• Garnish with fresh cilantro, and serve warm with lemon wedges. You can easily vary the filling given here slightly, using some chopped nuts, spices, or chopped fresh chilies, or more chopped herbs to suit your taste. Serve as an appetizer or as part of a larger selection of dishes, or as a snack or canapé.

Serves 4–6