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I'm half mexican and my significant other is half lebanese. My mom is from a part of Mexico that happens to have a huge population of Lebanese, and the food influence is notable -- something both of us were excited to find out. Here is a lighter version of an old favorite, Kibbeh, usually made with beef. We tried it the other night with a side of: chopped jicama marinated in orange and lime juice with a pinch of salt.

Note: If you want to make very finely ground kibbehs, run the wheat and fish through a food processor for a few seconds.

From "A Yucatan Kitchen", Loretta Scott Miller.


  • 1 cup cracked wheat (you can use bulgar wheat)
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup finely chopped white onion
  • 1 lb. fish filets, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/4 cup chopped fresh mint
  • Oil


  • Bring a quart of water to a boil and add the cracked wheat.
  • Turn off the heat and let it soak for a couple of hours before using.
  • Drain well in a colander and squeeze out the water by hand.
  • Add oregano, salt and pepper, chopped onion, fish, garlix and mint.
  • Mix well by hand.
  • If the mixture doesn't hold well together, add an egg or two. (I found two eggs worked really well.)
  • Form into patties.
  • Heat about 1/4 inch oil in a large heavy skillet (cast iron works really well) over medium-high heat.
  • Fry the patties until they are golden brown on both sides.
  • Drain on paper towels and serve warm with your favorite salsa or with a salad made of chopped tomato, cucumber and onion with a yogurt, lemon and garlic dressing.
  • Makes 8 to 12 patties depending on size.

Categories: Fish  Main Dish  Mexican  Middle Eastern  Stove 
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