lunch · dairy-free
Fluke kibbeh naye with schug and sumac onions
A seafood take on the Levantine raw kibbeh: chopped fresh fluke mixed with fine bulgur and spices, topped with green schug and sumac onions, with herbs and pita chips.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Blend the schug ingredients into a coarse green sauce. Season.
-
2
Keep the fish very cold. Mix it with the bulgur, shallot, cumin, Aleppo, salt, lemon and oil.
-
3
Spread on chilled plates and make a well with the back of a spoon.
-
4
Fill with schug, top with sumac onions and mint, and serve with pita chips.
