Palestinian Feseekh with Tajine

Rania Al-ThaniChef

Ingredjenti

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Żejt tal-oliva
  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

Passi

1. 1

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

   5 minuti
2. 2

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

   1440 minuti
3. 3

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

   Għodda meħtieġa:

   Pan

   30 minuti
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 minuti
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 minuti
6. 6

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

   10 minuti
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 minuti

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Lemongħal kull 100g

Enerġija29 kcal

Proteini1.1 g

Xaħam Totali0.3 g

Karboidrati9.3 g

Zokkor Totali2.5 g

Fibri Dietetiċi2.8 g

Ilma88 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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