Best Stuffed Fish Middle Eastern Palestine Recipes

Stuffed Fish (Middle Eastern, Palestine) image

Provided by Palis Favorites

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large snappa fish (I use Snappa fish, but your preference is fine) or 1 large any large fish (I use Snappa fish, but your preference is fine)
1/4 cup olive oil
2 lemons
1/2 cup vinegar
4 tablespoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cumin
1 cup chopped parsley
3 garlic cloves, crushed
1 small onion, chopped
1 small ripe tomatoes, chopped
1/2 cup pine nuts
1 tablespoon olive oil
salt
pepper
juice of half a lemon

Steps:

Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
Enjoy =).

Hashweh (

Provided by Palis Favorites

Categories < 60 Mins

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup blanched almond
2 teaspoons salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water or 3 1/2 cups broth
1/4 cup butter

Steps:

Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
*I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!

Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4

Katayef (

Provided by Palis Favorites

Categories Dessert

Time 1h10m

Yield 35 pancakes, 35 serving(s)

Number Of Ingredients 13

8 cups water
4 cups farina (smeed) or 4 cups cream of wheat
1 cup flour
1/4 ounce yeast
1 dash salt
1/4 teaspoon baking soda
1 cup rendered butter
2 cups thin syrup (attar)
6 cups walnuts, chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
2 tablespoons rendered butter

Steps:

Mix all stuffing ingredients and set aside.
Mix smeed, flour, and salt.
Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
Remove from oven and dip in cold syrup (Thin Attar).
Makes about 35 pieces. Enjoy!