Submitted by: Tante Saada | Date Added: 18 Jul 2010 Listed in: Lebanese Fish . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 kg (32 oz) fried or grilled fish
• 3 cups sesame paste
• 1 kg (32 oz) roughly chopped onion
• 1 kg (32 oz) fresh orange juice, strained / or canned without sugar
• ½ kg (16 oz) fresh tangerine juice, strained / or canned without sugar
• ½ kg (16 oz) lemon juice, strained / or canned without sugar
• ½ kg (16 oz) Seville orange, strained / or canned without sugar
• 1 tspn pomegranate thickened juice
• 1 tbls vinegar
• ½ cup vegetable oil
• 1 tbls olive oil
• 4 cups water
• 1 tbls salt (as desired)
• ¼ cup fried pine nuts
Preparation
• Put sesame paste in a large pot; add all juices (except pomegranate),
olive oil, and water gradually. Don't stop stirring as you add liquids.
• When mixture is consistent, add salt and pomegranate juice. Stir.
• Fry onions in oil then grind in a food grinder.
• Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture
• Add fish pieces into prepared Arnabiyet sauce. Boil for 5 minutes.
• Serve garnished with fried pine nuts and a dash of cinnamon.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
