Sunday,22 October, 2017
Current issue | Issue 1208, (7 - 13 August 2014)
Sunday,22 October, 2017
Issue 1208, (7 - 13 August 2014)

Ahram Weekly

Sufra Dayma - Pickled herring (renga) salad

Serves 6-8

Ingredients:

6-8 herring fillets (squared into bite sizes)

1 cup thinly sliced onions

2 tbsp finely chopped chives

1/2 cup finely sliced red radishes

1/4 cup canned corn kernels (drained)

1/4 cup lemon juice

1/4 cup sour cream

1 cup tehine dip (prepared)

1/4 cup dill leaves (finely chopped)

Ground black pepper

Method:
Prepare tehine processing it into the usual dip salad, with a slightly lighter consistency. In a very large non-reacting serving bowl, mix sour cream and tehine dip together, with an electric hand blender, until well integrated. Add to this mixture all other ingredients, one at a time. Distribute each gently by a hand spatula, leaving the dill to be added last. Serve with an assortment of bread; baladi, crusty, toasted, white or wholemeal, aside with fresh crispy arugula leaves, seasoned with freshly squeezed lemon juice.

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