بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيمالسلام عليكم و رحمة الله و بركاته
Today I share you with a recipe that I have kitchen tested as a part of a game on the culinary forum Recettes de Grande Maghreb. Each month the members of the forum test a recipe from a selected member. This month for July the delightful Nesyla was chosen. Machallah I have choosen this dish to try out as it seemed like something we would enjoy on our iftar table this Ramadan.
Dolma bel hout chtitha
(Algerian fish meatballs in red sauce)
adapted from Neslya
For the meatballs:
- 1kg - 2 lbs white fish filets, such as whiting or sole
- a handful of chopped parsley
- a handful of chopped cilantro
- 2 slices (about half cup) stale bread
- 1 egg
- salt, black pepper
- olive oil
For the dersa (red sauce):
- 1 small onion, small dice
- 1 large ripe tomato,
- 3 cloves of garlic, minced
- 1 TBS tomato paste
- 1 tsp hot pepper paste or Harissa (optional)
- 1/4 tsp ground cumin
- salt, black pepper
- Wash and clean the fish.
- Mince the fish with a fork or in a mixer.
- Place all the meatball ingredients in a bowl. Mix well, but be gentle.
- Prepare the sauce by heating the olive oil in pan.
- Add thechopped onion to sauté a few minutes.
- Then add the pureed tomatoes, spices, garlic and reserved fish bones (if you have them)
- Dilute the tomato paste and pour a half a glass of water into the pot.
- Reduce the heat and allow to come to a boil.
- Shape the fish into meatballs.
- Gently lay the meatballs in the sauce.
- And cook for about 5 minutes.
- Serve hot with lemon and served with bread.
๑۞๑ If you use whiting fillets (fresh or frozen) that does not contain bones, optionally use fish stock instead of water for more flavourful sauce. This dish is also made with sardines - it's called dolma sardine. Also very tasty!
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