3 lb. haddock
1 tsp. salt
1 tsp. nutmeg
1 finely grated onion
1 tsp. pepper
2 lb. dried sweet basil
2 c. crushed wheat (burghul)
1/2 tsp. cayenne pepper
1-2 c. flour
3 grated orange peels
1 tbsp. cinnamon
1 1/2 tsp. coriander

FILLING:

1 sliced onion
3/4 c. walnuts
1 c. oil
Salt to taste
Pepper to taste
Sweet basil to taste
Nutmeg to taste
Cinnamon to taste

Skin and grind fish until very fine and set aside. Soak wheat in cold water for 3 minutes, rinse, drain, squeeze with both hands to remove all moisture and put in a large mixing bowl. Add onions to wheat and mix; add orange peels, salt, pepper, cayenne pepper, cinnamon, nutmeg, dried basil, coriander and flour. Add the ground fish and mix on a low speed until it can be handled with hand to spread in pans.

FILLING: Saute onion slices in oil until transparent and add walnuts, salt, pepper, sweet basil, nutmeg and cinnamon to taste. Cool. Grease 2 long shallow pans and spread mixture in pan about 1/2 inch thick. Sprinkle filling evenly and proceed with top layer. Score in pieces and bake at 325 degrees for 40 to 45 minutes.