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Ingredients

• Juice of 2 lemons
• 2 large, ripe tomatoes, diced
• 3 garlic cloves, minced
• ½ teaspoon [3 mL] salt
• 2 teaspoons [10 mL] cider vinegar
• 2 large jalapeño chiles, minced (seeds and ribs removed for less piquancy)
• 2 tablespoons [30 mL] flat-leaf parsley, chopped
• 12 ounces [340 g] white fish fillets, coarsely chopped
• 2 tablespoons [30 mL] cilantro leaves and stems, chopped
• Grated zest of ½ orange
• ¼ teaspoon [1 mL] ground cinnamon
• 1 tablespoon [15 mL] lemon juice
• ½ onion, peeled and quartered
• 8 ounces [225 g] fine bulgur, rinsed thoroughly under cold water and squeezed of as much water as possible
• 1 egg
• 1 egg yolk
• Salt and black pepper to taste
• 1 tablespoon [15 mL] butter or olive oil
• 1 large onion, minced
• 3 tablespoons [45 mL] cilantro leaves and stems, minced
• ⅓ cup [80 mL] dried apricots, diced fine
• 2 tablespoons [30 mL] pitted dried dates, diced fine
• ¼ teaspoon [1 mL] white pepper
• Vegetable oil, for deep-frying
• Sprigs of cilantro, for garnish

Description

This Dish Is A Specialty Of The Southern Lebanese Fishing Port Towns Of Sidon And Tyre. It Is Quite Popular, Prepared At Home Or In Restaurants As Part Of An Array Of Appetizers (mezze) And Is Sold On The Street By Vendors. Although A Non-traditional Pair

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