Stuffed Fishballs


  • For stuffing
  • 2 small fresh onions (chopped)
  • 2 cloves of small garlic (chopped)
  • 2 tablespoons of riviera olive oil
  • 200 g whiting fish fillet (chopped as cubes)
  • 2 tablespoons of chopped dill
  • 2 tablespoons of chopped parsley
  • Salt and black pepper
  • For the outer dough of fishballs
  • 1 glass of Fine Bulgur
  • 2 glasses of warm water (to wet bulgur)
  • ½ glass of cold water (for kneading)
  • 2 slices of bread crump
  • 1 teaspoon of powder chilli
  • 1 tablespoon of flour
  • 1 teaspoon of salt
  • For frying
  • Sunflower oil
  • For serving
  • Lettuce or iceberg lettuce

1-To prepare the outer dough, pour hot water over bulgur and let it rest for 20 minutes.

2-When water is absorbed, add other ingredients and knead. Add cold water gradually to bring it to paste consistence. Keep kneading for a long time to bring the dough into desired consistence.

3-To prepare the stuffing of fishballs, sauté fresh onions and garlic. Whiting fish will release its juice during sautéing. Char them until their outer part takes colour. Complete cooking by adding other ingredients.

4-Tear big walnut size pieces after the stuffing is cold and round them on your palms. Open the middle of the dough with your fingertip wide as to place a walnut inside.

5-Fill them with fish stuffing. Carefully close them with your fingertips.

6-Make a smooth form with your palms by moistening your hand with warm water from time to time. Heat the oil in frying pan and fry the fishballs until they take golden colour.

7-Serve with green lettuce leaves.