Fish Kibbeh Balls with Herb Tahini Sauce

Instructions

1. 1

   Rinse the bulgur wheat under cold water, then place it in a bowl and cover with hot water. Let it soak for 15 minutes, then drain well and squeeze out any excess water.

2. 2

   Finely chop the onion, dill, and parsley. Set aside.

3. 3

   Cut the white fish fillet into chunks and place in a food processor. Pulse until finely minced but not a paste.

4. 4

   In a large bowl, combine the minced fish, soaked bulgur, chopped onion, 1 tablespoon olive oil, ground cumin, paprika, chili flakes, salt, dill, and parsley. Mix well until the mixture is cohesive and holds together.

5. 5

   With wet hands, shape the mixture into small balls (about the size of a walnut). Place them on a tray lined with parchment paper.

6. 6

   Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the fish kibbeh balls in batches and cook, turning occasionally, until golden brown and cooked through, about 6-8 minutes.

7. 7

   While the kibbeh balls are cooking, prepare the herb tahini sauce: In a small bowl, whisk together the tahini with 2 tablespoons of water, a pinch of salt, and a little chopped dill and parsley until smooth and creamy. Add more water if needed to reach a pourable consistency.