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Ingredients:
1 . Hamour fillet boneless.
2 . Potatoes.
3 . Two cloves of garlic.
4 . Green coriander.
5 . Spices.
6 . Green parley.
7 . Cinnamon powder.
8 . Minced onions.
9 . Beaten eggs.
10 . Bread crumbs.
Method
1 . Poach fish lightly in salted water for 15 minutes. Remove when cook.
2 . Boil peeled potatoes in the same water for 15 minutes.
3 . Mince fish with boiled potatoes, green coriander, parsley, garlic and onions.
4 . Add spices and salt to mixture and sprinkle with a little water when needing to set from pieces in disks.
5 . Dip the pieces in whipped egg and bread crumbs.
6 . Fry Kufta in hot oil until brown
"Serve hot with salad, lemon, and bread ( if required) or with white rice"
1 pound fish fillets (sole, flounder or red snapper)
1 Tb chopped parsley
Juice of one fresh lemon (1 Tb)
¾ Ts. Seasoned salt (or spice such as Old Bay Seasoning)
3 Tb Olive Oil
1 Medium onion, thinly sliced
1 Clove garlic, minced
1 Large tomato, thinly sliced
3 Slices lemon
2 Tb white wine
Arrange the fish in an 8- or 9- inch-square baking dish. Sprinkle with the parsley,
lemon juice and seasoned salt. Heat the oil in a skillet and fry the onion and
garlic until limp. Top the fish with the onion mixture, including the oil from
the skillet. Arrange the tomatoes on top of the onion mixture, than place the
lemon slices between the tomato slices. Pour the wine over all and bake at 350F
for 30-35 minutes or until the fish flakes with a fork.
Ingredients:
One pound shrimp (31-40 count)
One pound scrod filets
One anaheim or other "mildly hot" fresh green pepper. (about 5 inches
long-diced)
one cup broccoli florets (pre-cooked until just a bit tender-I did this for
2 minutes in microwave)
Pint of fresh mushrooms, washed and sliced-leave a few whole
one large roma tomato-diced
two lemons-juiced
1/4 cup Gazebo Room dressing (Greek salad dressing)
4 Tablespoons butter (not margarine)
Salt
Pepper
about 1/2 C water
2 T flour
Instructions:
Bowtie Pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt
per quart) with the juice of one lemon added to the pot. (Really!) This makes
the pasta tasty!
Saute shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter
on medium high heat about 3 minutes until shrimp are opaque and pink. Remove
shrimp. Turn heat down. Cool shrimp slightly, peel and set aside. Keep mushrooms,
peppers, cooking to soften. Don't let it dry out. (this is a stopping point
if you need more time to peel the shrimp, add the liquid ingredients first then
add the fish when you are ready)
Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter
and scrod cut into large pieces (one pound filet will make about 8 pieces) Try
to get pieces about the same size. Saute, and add water so the fish steams.
Keep heat on medium. Turn fish pieces gently to cook through. This will take
less than 5 minutes-when fish looks solid white and flakes with fork it is done.
Toss broccoli and shrimp back in skillet. Remove about 1/4 cup hot liquid from
skillet, stir flour into the hot liquid until smooth, then gently stir this
mixture back into the skillet, trying not to break up the fish. Cook one to
two minutes longer. This will slightly thicken the sauce, but will not be thick
like gravy. Serve over hot pasta. Makes 4 servings
Serves 4; Cooking time 1 hour
4 whole fish, each about 12 oz.
juice of one lemon
salt
freshly ground black pepper
3 cloves garlic, crushed
1 teaspoon ground cumin
2 medium sized onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
flour
oil for frying ( preferably olive oil)
lemon wedges and parsley sprigs for garnish
1. Scale and gut the fish and leave the heads on. ( well, you don't have to
if you don't want to.) Rinse and wipe dry. Rub surfaces and cavities with lemon
juice, salt and pepper. Cover and leave aside for 30-45 minutes. Prepare the
garlic and mix with the cumin.
2. Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft
and golden. Wash rice, drain and add to onions. Stir over medium heat for 2-3
minutes, then add the hot water. Bring to a boil, reduce heat to low, cover
pan and cook gently for 20 minutes.
3. Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture. Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
4. Remove fish and keep it hot.
5. Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
6. Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.
A good choice for mezze (or appetizer), or a quick meal served with rice and a salad.
2 cloves garlic, crushed
3 Tb. Extra-virgin olive oil
1 Ts. paprika
¾ Ts. cumin
¼ Ts. ground ginger
Serious pinch of cayenne or ground chili pepper
½ lb. Large fresh or frozen shrimp (if frozen, thaw before using)
Salt
2-3 Tb chopped cilantro or parsley
Sauté’ the garlic in the oil until fragrant. Add the spices &
stir gently. Add in the shrimp, then season with salt, then add the cilantro
or parsley. Fry quickly, stirring constantly, for about 5 minutes or until the
shrimp turn pink.
Ingredient
2 ounces rice vermicelli
2 tablespoons olive oil
1 onion, finely chopped
12 ounces shrimp, peeled and deveined
1 teaspoon sweet paprika
3 tablespoons cilantro
1/2 teaspoon cumin
2 teaspoons lemon juice
3 tablespoons Italian parsley
2 teaspoons salt, to taste
phyllo pastry sheets to wrap the filling in.
Instructions: 1. Cover the vermicelli with hot water and soak for about 15
minutes.
2. Drain the noodles and then chop finely.
3. Set aside.
4. Heat the oil and add the onion and shrimp.
5. Cook until the shrimp turns pink, stirring occasionally.
6. Remove from heat, chop the shrimp and combine the shrimp/onion mixture with
the herbs and spices.
7. Put the mixtures in the wrapper and roll up like an eggroll.
8. Or, if you prefer, fold the wrappers into triangle shapes.
9. Brush the edges with some beaten egg yolk to seal.
10. Fry in hot vegetable oil until golden.
11. You can freeze uncooked briwats until ready to use.
12. Just be sure to let them thaw slightly to avoid splattering in the hot oil.
13. Serve with a squeeze of lemon or harissa, if desired.
INGREDIENTS
1 kg fish
5-7 garlic cloves
2 cups hulled grain
1/2 teaspoon cumin
1-2 tablespoons flour
oil
salt
INSTRUCTIONS
Coat fish with flour, fry, then remove onto absorbent paper to cool. Skin, bone, and flake into large chunks. Boil skin, bones and trimmings of fish with cardamom and seasoning for 15 minutes. Strain in a very thin sieve.
Using the same oil used for frying the fish, lightly fry the hulled grain,
then cover with the stock formed above, adding more water if necessary to produce
5 cups, and add cumin and garlic. Cook for 10 minutes. Remove from flame and
place in casserole dish, bury fish flakes in the grain. Bake in preheated oven
for 30 minutes..