Kibbeh samak Stuffed fish balls

Serves 4–6
1lb (450g) bulghur (cracked wheat)
1 onion, finely chopped
1½lb (700g) boneless firm white fish
juice of ½ lemon
vegetable oil for frying
salt and freshly ground black pepper
lemon wedges for serving
fresh cilantro for garnish
For the filling
1 tbsp olive oil
1 onion, finely chopped
1⁄3 cup dried apricots (about 7), finely
chopped
¼ cup pitted dates (about 4), finely chopped
small handful of chopped cilantro leaves
1In a large bowl, cover the bulghur wheat with cold water, and let soak for
10 minutes. Put the onion into a food processor and process until smooth.
Add the fish and lemon juice, and season with salt and pepper.
2Line a sieve with a clean fine dish towel or a piece of cheesecloth, and drain
the soaked bulghur. Pick up the ends of the cloth and squeeze tightly to
remove any excess liquid. Working in batches, add the bulghur to the fish purée,
processing between each addition to form a workable dough. If it needs to be a
bit more malleable, add a little ice water.
3To make the filling, heat the oil in a heavy pan over medium-high heat. Sauté
the onion for 3–4 minutes until softened. Add the apricots, dates, and
cilantro. Season with salt and pepper. Remove from the heat and let cool.
4With moistened hands, divide the fish mixture into 20 or so pieces, and roll
into even-sized balls. Using your index finger, make a hole in each ball and
fill it with a little of the fruit stuffing. Re-form the ball around the stuffing to enclose
completely, and pat into shape. Heat the oil for deep-frying. Cook the fish balls in
batches until they are golden brown on all sides. Drain on paper towels.
5Garnish with fresh cilantro, and serve warm with lemon wedges. You can
easily vary the filling given here slightly, using some chopped nuts, spices,
or chopped fresh chilies, or more chopped herbs to suit your taste. Serve as
an appetizer or as part of a larger selection of dishes, or as a snack or canapé.