4 lb. skinned raw haddock fillets
6 lg. onions, finely chopped
Rind of 1 lg. orange
4 c. burghul (crushed wheat)
1/2 c. pine nuts
1/2 c. walnuts
1/2 tsp. cinnamon
2 tbsp. marjoram leaves
1/2 tsp. black pepper
1 tbsp. salt
1 tsp. salt
1 c. water

KIBBEH: Soak burghul in cool water for 10 minutes and drain. Grind burghul and 3 pounds of fish in a meat grinder. Add the remaining chopped onions, marjoram, 1 tablespoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper and water. Mix and knead for a few minutes.

FILLING: In a large skillet, saute 4 onions until clear. Add 1 pound of haddock and fry for 5 minutes on each side. Break up fish in small pieces. Add pine nuts, walnuts, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cinnamon; set aside to cool.

Grease a 9x13 inch pan and spread a thin layer of mixture and smooth across pan with your hand. Spread the filling all over bottom layer. Place remaining fish mixture on top and spread evenly with wet hand until top is completely covered. Cut into diamond design or 3x3 inch squares. Bake in 400 degree oven until brown, about 30 minutes.