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COLD
FISH IN “HOT” SAUCE
Sammaki Harrah is a main dish, which can also be served for hors
d’oeuvres.
Main
Dish:
2 lbs. fish
1 c. olive oil
I c. chopped onion
8 cloves garlic, chopped
½ tsp. salt
¼ c. lemon juice
¼ tsp. red pepper
½ tsp. cumin
½ c. fresh coriander leaves, chopped parsley
Clean and sprinkle fish lightly with salt. Cut into serving pieces
and fry in medium hot oil 5 minutes. Remove meat from bones. Simmer
bones, head, and skin 30 minutes in water to cover. Strain broth.
CURRIED RICE
(India)
1 c. rice
½ c. raisins
1 tsp. salt
1 tsp. curry powder
4 c. boiling water
Add rice, raisins, salt and curry powder to boiling water, cover
tightly, lower flame and cook slowly about 20 minutes or until rice
is tender. Drain, but do not rinse.
CELERY SALAD
(Palestine)
8 stalks white celery
1 pint heavy cream
2 T. finely chopped parsley
1 tsp. paprika pepper
4 red apples, unpeeled
1 pint yogurt
celery salt
Chop celery and apples very finely and add salt. Whisk yogurt for a
few minutes, then stir in cream carefully. Pour over the celery and
apples. Pile individual glasses, garnish with the parsley and
sprinkle with paprika pepper. Serve very cold.
Drinks:
This can be served with fresh juice, iced tea or water.
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