BEIRUT STYLE
4-6 PORTIONS
1 CUP (150 G) SLICED YELLOW ONIONS
1 CUP (237 ML) OLIVE OIL
5 GREEN PEPPERS, SHREDDED 3 TOMATOES
2 GREEN CHILIS, FINELY SHREDDED 2 TABLESPOONS TOMATO PASTE
3-4¼ CUPS (710-1,000 ML) OF WATER OR FISH BROTH
1.Fry the onion in oil until it is soft and translucent.
2.Add the green peppers and stir. You can also use red or yellow peppers.
3.Cut a cross in the tomatoes, scald them for 1 minute, pull away the peel, dice the flesh, and pour it into the vegetable mixture.
4.Add the chili and tomato paste, and stir for a few minutes. Then cover with water or fish broth. Simmer until the vegetables are tender.
5.Serve the sauce with grilled fish.
TRIPOLI STYLE
4-6 PORTIONS
⅖ CUP (95 ML) OLIVE OIL
2 TABLESPOONS MINCED
GARLIC
1 CUP (30 G) CHOPPED FRESH CORIANDER
1 CUP (250 G) TAHINI
⅖ CUP (95 ML) LEMON JUICE
⅖ CUP (95 ML) COLD WATER
1.Heat the oil and garlic in a saucepan.
2.Add the chopped coriander when everything is hot.
3.Whisk the tahini with the lemon juice and cold water. You can also use orange juice or fish broth.
4.Pour the mixture into the saucepan. Remove the pan from the heat when the sauce begins to divide itself. Pour it over the fish.
5.You can also pour the sauce over raw fish fillets and bake them in the oven.
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