This play on Moroccan fish comes from cookbook author Kim Kushner who purees the sauce of peppers for a smoother texture.
These choux pastry dumplings filled with fish, and poached in warm yogurt sauce are a new approach to the classic Palestinian dish.
Usually this dish – baked fish topped with Tahini – is known as a fish siniya, but in Julia’s family they called it this way.
Festive Rosh Hashana (jewish new year) dish, with pomegranate molasses.
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.
Inspired by the unconventional “The Book of Pleasures” cookbook, chef Yehi Zino created this new take on cured fish.
Chermoula is a marinade or relish from North Africa, traditionally used to flavor fish or seafood. Here, it’s paired with fried fish.
Inspired by “The Book of Pleasures” cookbook, chef Yehi Zino creates a local a version to gravlax
In this recipe, oily and flavorful mackerel is lightly pickled in vinegar. Quick and easy to prepare, it requires your patience for 2 hours.
Purists, like chef Assaf Doctor, prepare this soup only when the sea offers rascasse fish. Thankfully, there’s another approach.