Put 3 tablespoons of oil into a large sauté pan over medium-high heat. Once hot, add the onions and cook, stirring occasionally, until softened and golden, 8-10 minutes. Add the garlic and cook for another 3 minutes. Remove from the heat and set aside to cool.
In a food processor, pulse the chunks of fish a few times until broken down a bit. Add the cooled onion mixture, chopped chile, herbs, lemon zest, egg, 2 teaspoons of the fish spice mix, sumac, salt and black pepper. Process again until finely chopped but not a complete paste.
Using a 3 tbsp scoop or your hands, shape the mixture into about 16 meatballs.
Put 2 tablespoons of oil into a large frying pan and place on a medium-high heat. Once hot, add the kofta and brown all over in batches of 2 or 3 and fry for about 4 minutes, turning often.
Transfer to a parchment-lined baking tray and bake for 4 or 5 minutes, until just cooked through. Remove from the oven and set aside for 5 minutes to slightly cool.
To serve, spread the labneh or yogurt evenly on plate and top each with 3-4 cod meatballs. Sprinkle the kofta with sumac, dill sprig and sliced chile. Drizzle last tablespoon of oil over and serve, with a lemon wedges.
Fish Spice Blend
Whisk together in a small bowl to combine. Store in an airtight container if not using right away. I like to blitz this mixture in a spice grinder to make the salt powdered and thoroughly mixed, but this is optional.
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Notes
Make Ahead InstructionsFish kofta meatballs can be made up to a day in advance – up to the point where they are about to go into the oven. Once cooked, they can be eaten immediately or refrigerated and served the next day. Serve either at room temperature or warmed through.Recipe adapted from Sami Tamimi, Falastin.