Kibbeh Samak (Fish Kibbi)

Put burghul into a fine sieve and rinse under cold running water. Press out moisture with the back of a spoon. Put aside.

Remove skin from fish and any bones present. Chop roughly. Put fish and onion through a food grinder using fine screen, or a food processor.

Combine the fish and onion mixture with the burghul with the other ingredients. Knead to a fine paste consistency. Mixture may be processed in food processor in 4 batches.

In a skillet, heat the 1/4 cup of oil and brown pine nuts. Remove with a slotted spoon and add onion to the skillet. Fry gently until transparent. Return pine nuts to skillet and remove from heat.

Grease a 10" x 12" baking dish with oil and add half of the Fish Kibbi. Spread evenly and top with the onion and pine nut mixture. Dot remaining Fish Kibbi mixture over the filling, then spread evenly with a spatula. This keeps the filling in place.

Cut through in a diamond pattern with a sharp knife. Pour remaining oil over Fish Kibbi and bake in a hot oven for 30-35 minutes until golden brown. Serve hot or cold.