Best Tzipis Egyptian Ground Fish Rolls Recipes

Tzipi's Egyptian Ground Fish Rolls image

Provided by Mirj2338

Time 35m

Yield 16 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless non oily white fish fillets, cut into 1 inch pieces
1 tablespoon minced garlic
1/2 cup matzo meal
2 large eggs
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 pinch cayenne
1 cup vegetable oil
1 (8 ounce) can tomato sauce
1 cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Steps:

In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
Chill, covered, for 1 hour or until cold.
Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
In a large skillet, heat the vegetable oil till hot but not smoking.
Fry the fish rolls in batches, turning once, until golden.
Drain on paper towels.
The fish rolls may be made 1 day in advance and kept covered and chilled.
In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
Add the rolls.
Simmer, covered, for 10 minutes.
Remove the skillet from the heat and let fish rolls cool in sauce.
Serve chilled or at room temperature.

Nutrition Facts : Calories 202.6, Fat 16.6, SaturatedFat 2.3, Cholesterol 55, Sodium 224.9, Carbohydrate 4.3, Fiber 0.3, Sugar 0.7, Protein 9.2

Egyptian Sayyadiah - Fish With Rice image

Provided by Annacia

Categories Egyptian

Time 1h8m

Yield 4 serving(s)

Number Of Ingredients 14

4 (12 ounce) whole fish, each about 12 oz
1 lemon, juice of
salt, to taste
fresh ground black pepper, to taste
3 garlic cloves, crushed
1 teaspoon ground cumin
2 medium onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
flour
oil (for frying, preferably olive oil)
lemon wedge (to garnish)
parsley sprig (to garnish)

Steps:

Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
Rinse and wipe dry.
Rub surfaces and cavities with lemon juice, salt and pepper.
Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
Wash rice, drain and add to onions.
Stir over medium heat for 2-3 minutes, then add the hot water.
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
Remove fish and keep it hot.
Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.