Al-Ahram Weekly Online
20 - 26 December 2001
Issue No.565
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Baked fish with fereek

By Moushira Abdel-Malek

Ingredients:

1kg fish fillets
2 cups fereek (soaked in hot water for 30mn)
2 cups fresh tomato juice
1 onion (finely chopped)
tbsp crushed garlic
3tbsp corn oil
salt + pepper + allspice + cumin

Method:

Wash the fillets well and strain from water. Slightly sprinkle some salt and pepper and leave aside. Wash the fereek well and strain. Heat the oil in a cooking pan. Stir fry the onion until only yellowish. Add the garlic and stir for one minute. Add the tomato juice. cover and simmer over medium heat. When sauce thickens, season and stir. Add two cups of water and bring to the boil. In a flat oven-proof baking dish, add the fereek, distributing it evenly. Make room to insert the fish fillets in one layer within the fereek. Pour over the tomato sauce and bake uncovered in a preheated oven of 220 degrees C. Allow to bake until top is browned golden and liquid is absorbed. Serve with tahina salad dip and a green salad.

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