Palestinian Feseekh with Tajine

Rania Al-ThaniChef

Ingredients

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Olive oil
  1.5 cup
• Flour for coating the fish
  0
• Lemon
  0
• 3 medium onions, chopped coarsely
  3 pieces
• 5 - 6 medium tomatoes, chopped coarsely and peeled
  6 pieces
• 1 clove of garlic
  1 clove
• Green hot pepper
  0

Steps

1. 1

   Prepare the Feseekh fish, preferably cleaned and cut from the fishmonger for less hassle.

   5 min
2. 2

   Rinse it and soak it in water for only 24 hours, changing the water occasionally.

   1440 min
3. 3

   Heat the olive oil, coat the fish pieces in flour, and fry them until golden brown, then set aside.

   Required Tools:

   Frying Pan

   30 min
4. 4

   After frying, pour half the amount of oil over the fish with lemon juice, and use the remaining oil to cook the tajine.

   5 min
5. 5

   To prepare the tajine: First, add the garlic and hot pepper, then add the onions with a very light sprinkle of salt until they soften over low heat.

   10 min
6. 6

   Now add the tomatoes and let them simmer on low heat until they are cooked down.

   10 min
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Lemonper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags