Thursday, March 13, 2008


4 Fresh Bluefish
1/2tsp saffron
3 tsp rose water
3 tsp susame oil
1 clove of crushed garlic
4 tsp sumac
2 tsp dried oregano (kekik)
100gr. walnut meats
1 tsp salt
1 tsp dried coriander
1 tsp cinnamon
1 tsp cumin
4 drops of gum mastic

How to Cook:
Scrape the fish with a sharp knife, slit the belly and clean out the insides. After washing carefully and draining, dip in the sesame oil and the rose water in which the saffron has been crushed. The place in a clay pot and cook for 10 min. in a pre-heated 150 degree oven. When cooked, mix together the crushed sumac, dried oregano, garlic, walnut meats, salt, dried coriander, cinnamon, cumin and gum mastic. Then fill the fish with this mixture. Tie with flax thread and thread onto an iron skewer. Bake in a tandoor or other oven. Fish cooked in this manner may be served either hot or cold.

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