Moroccan Fish Patties in a Spicy Sauce
For Pirchiya Sabbag from Kiryat Shmona these Moroccan Fish Patties in a Spicy Sauce symbolize home more than anything else
Fish
Spicy Moroccan Fish With Potatoes and Chickpeas
The first time Sharona Dahan entered to the kitchen after the Black Shabbat, all she wanted to cook is Spicy Moroccan Fish With Potatoes and Chickpeas like her mother used to make
Stuffed Fish with Warm Yogurt Sauce
Fish stuffed with spinach, herb and afiq (yogurt stone) roasted in warm Yogurt Sauce.
.
Moroccan Shabbat Fish
This play on Moroccan fish comes from cookbook author Kim Kushner who purees the sauce of peppers for a smoother texture.
Fish Shishbarak in Yogurt
These choux pastry dumplings filled with fish, and poached in warm yogurt sauce are a new approach to the classic Palestinian dish.
Fish Tagine
Usually this dish – baked fish topped with Tahini – is known as a fish siniya, but in Julia’s family they called it this way.
Whole Fish With Pomegranate Molasses
Festive Rosh Hashana (jewish new year) dish, with pomegranate molasses.
Sayadieh (Jaffa-Style Fish Over Rice)
One of Jaffa’s best known dishes, this recipe for fish over seasoned yellow rice is similar to those from other coastal cities in the region.
Cinnamon Cured Anchovies or Sardines
Inspired by the unconventional “The Book of Pleasures” cookbook, chef Yehi Zino created this new take on cured fish.
Fried Fish with Chermoula
Chermoula is a marinade or relish from North Africa, traditionally used to flavor fish or seafood. Here, it’s paired with fried fish.
Cured Spanish Mackerel
Inspired by “The Book of Pleasures” cookbook, chef Yehi Zino creates a local a version to gravlax
Pickled Mackerel
In this recipe, oily and flavorful mackerel is lightly pickled in vinegar. Quick and easy to prepare, it requires your patience for 2 hours.
Local Bouillabaisse
Purists, like chef Assaf Doctor, prepare this soup only when the sea offers rascasse fish. Thankfully, there’s another approach.