Lebanese Fish Fry Dinner

Here’s what’s planned for tonight. The sumac berries in the salad really makes a difference between what you get served in a restaurant and what you generally end up with at home. Look on the Internet. Mountain Rose Herbs is an excellent source, but they’re on the Left Coast, so you have to plan ahead!

Sayoudeiah: Lebanese Fried Fish With Tarator Sauce and Rice
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  1. 1/2 cup tahini
  2. 1/4 cup water
  3. 2 tablespoons fresh lemon juice
  4. 2 teaspoons minced garlic
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground cumin
  7. 1 Pinch cayenne
  8. 2 tablespoons chopped parsley
  9. 1/4 teaspoon ground black pepper
  10. 1/4 teaspoon ground ginger
  11. 1/4 teaspoon ground cumin
  12. 1/4 teaspoon allspice
  13. 1/4 teaspoon cinnamon
  14. 1/4 teaspoon ground cloves
  15. 1/4 teaspoon grated nutmeg
  16. 1/4 teaspoon ground fenugreek
  17. 1/2 cup olive or canola oil -- (1/2 to 1)
  18. 3 tablespoons pine nuts
  19. 1 1/2 cups thinly sliced yellow onions
  20. 1 teaspoon salt
  21. 1/2 teaspoon turmeric
  22. 1 1/2 cups long grain white rice
  23. 3 cups water
  24. 1/2 cup all-purpose flour
  25. 4 mild -- (6-ounce) firm white fish fillets
  26. Chopped fresh parsley -- garnish
  27. Pomegranate molasses
  28. Chili oil
  29. Lemon wedges -- garnish
  1. Preheat the oven to 350 degrees F.
  2. For the tarator: Place the tahini, 1/4 cup water, 2 tablespoons lemon juice, the garlic, salt, cumin, and cayenne in a blender and process on high speed. With the machine running, continue adding more water 1 to 2 tablespoons at a time until it becomes a smooth sauce with the consistency of mayonnaise. Add the parsley and process to incorporate. Adjust seasoning, to taste, with additional lemon juice or spices. Transfer to another container.
  3. For the Fried fish: In a small bowl, combine the black pepper, ginger, cumin, allspice, cinnamon, cloves, nutmeg, and fenugreek. Stir to combine. In a medium pot, heat 2 tablespoons of the oil over medium-high heat. Add the pine nuts and cook, stirring, until golden brown and fragrant.
  4. Remove with a slotted spoon. Add the onions and fry, stirring, until golden. Add the rice, 1/2 teaspoon salt, turmeric, and 1/4 teaspoon of the mixed spices. Cook, stirring, until fragrant and the rice is coated with oil, 1 minute. Add the water. Reduce the heat to low, cover, and simmer without stirring until the water is absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let sit without stirring for 10 minutes. While the rice is cooking, cook the fish.
  5. In a large saute pan, heat enough oil to come 1/2-inch up the sides of the pan over high heat until hot but not smoking. In a shallow bowl, combine the flour, remaining spice blend, and remaining 1/2 teaspoon salt. Dredge the fish fillets in the seasoned flour to coat on both sides, shaking to remove any excess. Add to the hot oil in batches, if necessary, and cook until golden brown, about 2 minutes per side, shaking the pan to prevent the fish from sticking. Remove and drain on paper towels.
  6. Fluff the rice with a fork and add the fried pine nuts, stirring to incorporate. Divide among 4 plates and top with the fish. Spoon the sauce over the fish, garnish with parsley and drizzle with pomegranate molasses and chili oil. Serve with lemon wedges, and serve immediately.
Better Done Yourself http://betterdoneyourself.com/
Fattoush – Lebanese Salad
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  1. 1 English (seedless cucumber) -- peeled and diced
  2. 1 box grape or cherry tomatoes or 3 vine ripened tomatoes -- diced
  3. 3 green onions -- white and light green parts only, thinly sliced
  4. ½ cup Italian/flat leaf parsley -- chopped
  5. 2 romaine hearts -- chopped
  6. 3 pita breads -- toasted and broken into bite size pieces
  1. 2 cloves garlic -- minced
  2. Juice of 1 large lemon (3 T)
  3. Equal amount of extra virgin olive oil
  4. Freshly ground black pepper
  5. 1 Bunch fresh mint (about ½ cup), coarsely chopped
  6. 1 tsp ground sumac
  1. Combine all the dressing ingredients in a small bowl.
  2. Add the rest of the ingredients, to a large serving bowl, add the dressing, toss, taste for seasoning and serve.
Better Done Yourself http://betterdoneyourself.com/

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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