Believe it or not but kibbeh is something very common in Brazil. I think it's because back in the day people from Lebanon went to my country and we loved their food. Actually we have a lot of Middle Eastern food restaurant across my country, one of the most famous fast food chains is inspired by its kind of food. So you figure.
This week my husband and I decided to do a cleaning on our fridge. I am always writing and posting about it here because I think it's a necessary thing to do before going to the supermarket and fill your cabinets and refrigerator. This way you ended up wasting a lot less and consuming what you bought before. Also I think this is great for my creativity - it's a simple exercise: I have to work with whatever is left and deliver an awesome meal for my family.
Yesterday I saw some fish and seafood and decided to do a hot stew with coconut milk and black. Check it out here. I had half tilapia fillet left for my lunch today and since I saw Rita Lobo's fish kibbeh on her Instagram, I decided to do my version of it.
I had some quinoa on the fridge, so instead of bulgur I went for it. I know it's not the same thing at all, but you know necessity is the mother of creativity and this was my case. I had onions, garlic, mint, parsley and lemon juice. I just mixed everything together and wait for the result.
First I chopped a bit of white onion and garlic. Do you have a bowl at home that you use to whisk things and now is looking very old? Note to myself: do not buy white bowls anymore (they are not even pretty!).
Next I just had to cut the fish to put it on the mini food processor. If you think that I am going to use my big one you are mistaken. I think my mini device could process a whole fillet if it was the case.
Fish, parsley, mint, one garlic clove, salt, olive oil and pepper.
Then I mixed the "fish paste" with the chopped onion and garlic, add the quinoa (already cooked) and transferred everything to a glass container (with olive oil on it). The oven must be preheated at 350F (180˚C). Splash a bit of olive oil on top and cover with foil. Let it cook for about 15 minutes. Then I turned the broil mode for about 4 minutes.
I had some white rice left and some arugula, shredded carrots and tahini sauce as well. For the rice I add some fried garlic and for the salad I mixed everything and topped with walnuts. Done.
Salad, fish kibbeh and garlic white rice.
In the meantime I was also doing some meal prep for dinner - I roasted half an eggplant with onion and garlic on the oven - since it was already on. Today we will have baba ganoush as side for dinner. As I said: no food will be wasted in this house!
