- 2 small bulbs (about 420gm) of fennel, trimmed and thinly sliced
- 1 preserved lemon, pulp removed, rind cut into julienne
- 50 gm green manzanillo olives, pitted and coarsely chopped (¼ cup)
- ½ cup firmly packed flat-leaf parsley leaves
- ¼ cup extra virgin olive oil, plus extra, to serve
- 2 tbsp lemon juice, plus extra, to serve
- To serve: labne, available from Middle Eastern food stores, and sweet paprika
- 750 gm ocean trout fillets, skinned and pin-boned
- 75 gm fine burghul, soaked in hot water for 5 minutes, then drained (½ cup)
- 2 shallots, finely chopped
- 1 fresh red birdseye chilli, finely chopped
- 1 clove of garlic, finely chopped
- ¼ cup extra virgin olive oil
- 1½ tsp each cumin and coriander seeds, dry roasted and finely ground
- 1 tsp ground allspice
- 1For kibbeh, using a large sharp knife, finely mince fish until a coarse paste forms, then combine with remaining ingredients, season to taste with sea salt and freshly ground black pepper, cover and refrigerate until chilled.
- 2Meanwhile, soak fennel in iced water for 5 minutes, then drain and combine in a bowl with preserved lemon, olives and parsley. Add olive oil and lemon juice, season to taste and toss gently to combine.
- 3Divide kibbeh into 6, and form into rounds. Heat 1 tbsp oil in a heavy-based frying pan and cook kibbeh over high heat for 30 seconds on each side or until lightly golden. To serve, divide kibbeh between plates, top with fennel salad and a ball of labne, drizzle with olive oil and lemon juice and sprinkle with paprika.