Kibbeh Samak (Lebanese Fish Kibbeh)

Cover the bulgur with the cold water and leave to soak for 15 minutes until softened, then drain thoroughly and squeeze out the excess water with your hands.

In a food processor, blend 300g of the white fish with 1 chopped onion, the soaked bulgur, half the allspice, half the cinnamon, half the salt and half the black pepper to a smooth, sticky paste. Chill until needed.

Heat 1 tablespoon of the vegetable oil in a frying pan and cook the remaining diced onion over a medium heat until softened, about 5 minutes.

Add the remaining 300g of fish, cut into small pieces, to the pan and cook gently, breaking it up with a spoon, until opaque, about 6 minutes.

Stir in the pine nuts, remaining allspice and remaining cinnamon and cook for 2 more minutes, then season the filling with the remaining salt and pepper and leave to cool slightly.

With damp hands, shape the chilled shell mixture into 12 egg-sized ovals. Hollow out the centre of each with your finger, spoon in a little of the fish filling, then mould the shell closed and shape into a pointed torpedo.

Heat the remaining vegetable oil in a large saucepan to 180°C, checking with a thermometer.

Fry the kibbeh in batches for 5 minutes, turning occasionally, until deep golden brown, the fish flakes easily when tested with a fork, and a thermometer inserted into the centre reads at least 63°C.

Lift out with a slotted spoon, drain on kitchen paper and serve hot.