Kibbeh Samakieh — Fish Kibbeh from Tripoli
A masterpiece of Tripoli's coastal kitchen: fine bulgur shells filled with spiced fish and caramelized onion, fried to a burnished gold — the seafaring version of Lebanon's national dish.
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Get Sofra on Google Play →Ingredients
- 600 g total (400g for shell, 200g for filling) fine white fish (sea bass or hake), boneless fillets
- 200 g fine bulgur wheat
- 1 small, roughly chopped yellow onion (for shell)
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Aleppo pepper or red pepper flakes
- 1/2 tsp allspice
- 1/4 tsp cinnamon
- 2 tsp, divided salt
- 3 tbsp, as needed ice-cold water
- 2 large yellow onions, thinly sliced (for filling)
- 3 tbsp pine nuts
- 1/4 cup, finely chopped fresh parsley
- 3 tbsp olive oil (for filling)
- 1 liter vegetable oil (for deep frying)
- 2 whole lemon, for serving
Instructions
- Soak bulgur in cold water for 20 minutes. Drain and squeeze completely dry in a clean cloth.
- Make the shell: In a food processor, grind the 400g of fish fillets with the small onion until completely smooth. Add the drained bulgur, cumin, coriander, Aleppo pepper, allspice, cinnamon, and 1 tsp salt. Process until a cohesive dough forms. Add ice water one tablespoon at a time if the mixture is too stiff. The dough should be smooth, slightly tacky, and hold its shape. Refrigerate.
- Make the filling: Heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly for 20–25 minutes until deeply golden and sweet. Add the remaining 200g of fish, broken into rough pieces. Cook 3–4 minutes until just cooked through. Add pine nuts and parsley. Season with remaining 1 tsp salt and a pinch of Aleppo pepper. Cool completely.
- Shape the kibbeh: Wet your hands with cold water. Take a golf ball-sized portion of shell dough (about 50g). Roll into a ball, then use your thumb to bore a hole in the center, slowly rotating and pressing the walls thin and even to form a hollow torpedo shell about 7–8 cm long with walls no more than 5mm thick. The ends should be slightly pointed.
- Spoon about 1.5 tablespoons of filling into the shell. Close the open end by pinching and pressing it to a sealed point. The shape should be a smooth, pointed oval with no cracks.
- Refrigerate the shaped kibbeh on a tray for 30 minutes before frying — this firms the shell and reduces breakage.
- Heat vegetable oil in a deep pot to 175°C (350°F). Fry the kibbeh in batches of 4–5, turning gently, for 5–6 minutes until uniformly golden-brown. Do not crowd.
- Drain on paper towels. Serve immediately with lemon wedges and tahini-lemon sauce alongside.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh Samakieh — Fish Kibbeh from Tripoli?
A masterpiece of Tripoli's coastal kitchen: fine bulgur shells filled with spiced fish and caramelized onion, fried to a burnished gold — the seafaring version of Lebanon's national dish.
Where is Kibbeh Samakieh — Fish Kibbeh from Tripoli from?
Kibbeh Samakieh — Fish Kibbeh from Tripoli comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Samakieh — Fish Kibbeh from Tripoli vegetarian?
No — as written, Kibbeh Samakieh — Fish Kibbeh from Tripoli includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cumin in Kibbeh Samakieh — Fish Kibbeh from Tripoli?
The ground cumin called for here is part of the traditional recipe and gives Kibbeh Samakieh — Fish Kibbeh from Tripoli its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh Samakieh — Fish Kibbeh from Tripoli?
In a Lebanese mains spread, Kibbeh Samakieh — Fish Kibbeh from Tripoli is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kibbeh Samakieh — Fish Kibbeh from Tripoli ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.