Mediterranean Aroma

home *** CD-ROM | disk | FTP | other *** search

/ Mediterranean Aroma / Mediterranean Aroma.iso / RECIPES / EUINFO6.TXT < prev next >

Wrap

Text File | 1997-11-19 | 24KB | 963 lines

!! 51 Seafood Salad ING: Servings: 2 people Young [calamari] hoods 100 g [Shrimp] 100 g [Mussels] 130 g [Lettuce] of choice 1 small head Red [bell peppers] 1-2 [Olive oil] 3 tbs [Lemon] juice 2 tsp Chopped [parsley], [dill] and [mint] 10 g, mixed [Salt] and freshly ground pepper to taste @ Servings: 4 people Young [calamari] hoods 200 g [Shrimp] 200 g [Mussels] 250 g [Lettuce] of choice 1 medium head Red [bell peppers] 3 [Olive oil] 60 ml [Lemon] juice 1 tbs Chopped [parsley], [dill] and [mint] 20 g, mixed [Salt] and freshly ground pepper to taste @ Servings: 6 people Young [calamari] hoods 300 g [Shrimp] 300 g [Mussels] 400 g [Lettuce] of choice 2 small heads Red [bell peppers] 4 [Olive oil] 80 ml [Lemon] juice 2 tbs Chopped [parsley], [dill] and [mint] 30 g, mixed [Salt] and freshly ground pepper to taste @ Servings: 8 people Young [calamari] hoods 400 g [Shrimp] 400 g [Mussels] 550 g [Lettuce] of choice 3 small heads Red [bell peppers 5-6 [Olive oil] 120 ml Lemon] juice 3 tbs Chopped [parsley], [dill] and [mint] 40 g, mixed [Salt] and freshly ground pepper to taste @ Servings: 10 people Young [calamari] hoods 500 g [Shrimp] 500 g [Mussels] 650 g [Lettuce] of choice 3-4 small heads Red [bell peppers] 7 [Olive oil] 135 ml [Lemon] juice 3 tbs Chopped [parsley], [dill] and [mint] 50 g, mixed [Salt] and freshly ground pepper to taste @ Servings: 12 people Young [calamari] hoods 600 g [Shrimp] 600 g [Mussels] 800 g [Lettuce] of choice 4 small heads Red [bell pepper] 8 [Olive oil] 150 ml [Lemon] juice 60 ml Chopped [parsley], dill and mint 60 g, mixed [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] Small knife [Saucepans] [Bowl] [Slotted spoon] [Juicer] [Pepper mill] Small jar with a lid INFO: Combining some of the best known ingredients of the Eastern Mediterranean, this salad is as exquisite in its simplicity as it is in its rich flavor. This is a modern version of a five thousand year old recipe. ESSENTIALS: degree of difficulty : 2 relative cost : 3 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with crusty bread on the side. TIME: prep time : 01:20 cook time : 00:45 !! 52 Mussel Pilaf ING: Servings: 2 people [Olive oil] 3 tbs Chopped [onion] 1 Fresh [mussels] 500 g Water 240 ml Dry white [wine] 3 tbs [Salt] and freshly ground pepper to taste Short-grain [rice] 125 g Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 4 people [Olive oil] 60 ml Chopped [onions] 1-2 Fresh [mussels] 1 kg Water 480 ml Dry white [wine] 80 ml [Salt] and freshly ground pepper to taste Short-grain [rice] 250 g Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 6 people [Olive oil] 80 ml Chopped [onions] 2 Fresh [mussels] 1 1/2 kg Water 720 ml Dry white [wine] 120 ml [Salt] and freshly ground pepper to taste Short-grain [rice] 375 g Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 8 people [Olive oil] 120 ml Chopped [onions] 3 Fresh [mussels] 2 kg Water 960 ml Dry white [wine] 160 ml [Salt] and freshly ground pepper to taste Short-grain [rice] 500 g Chopped [parsley] medium bunch [Lemon] wedges for garnish @ Servings: 10 people [Olive] oil 120 ml Chopped [onions] 3-4 Fresh [mussels] 2 1/2 kg Water 1 1/4 liters Dry white [wine] 200 ml [Salt] and freshly ground pepper to taste Short-grain [rice] 625 g Chopped [parsley] medium bunch [Lemon] wedges for garnish @ Servings: 12 people [Olive oil] 135 ml Chopped [onions] 4 Fresh [mussels] 3 kg Water 1 1/2 liters Dry white [wine] 240 ml [Salt] and freshly ground pepper to taste Short-grain [rice] 750 g Chopped [parsley] medium bunch [Lemon] wedges for garnish @ TOOLS: [Colander] [Chef's knife] [Cutting board] Large pot with lid [Slotted spoon] [Pepper mill] [Bowl] [Wooden spoon] [Kitchen towel] [Fork] INFO: Actress Mellina Mercuri once observed that "men think this dish will make them more masculine. That is not true. It will, however, make them happy enough to get along with, so their wives or lovers can be assured of a peaceful evening." ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : n reheating : To reheat warm some olive oil in a sautÄ pan, then sautÄ over medium-low heat until hot. tips : serving suggestion : Serve with a fresh green salad and lots of fresh lemon or with an olive oil vinaigrette. TIME: prep time : 00:45 cook Time : 00:30 !! 53 Stuffed Zucchini ING: Servings: 2 people [Tomato] 1 Medium [zucchini] 8 [Olive oil] 2 tbs Chopped [onion] 1 Ground [lamb] 350 g Short-grain [rice] 25 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 180 ml [Cornstarch] 1 tsp [Egg] 1 [Lemon] juice 1 tbs @ Servings: 4 people [Tomatoes] 1-2 Medium [zucchini] 16 [Olive oil] 3 tbs Chopped [onions] 1-2 Ground [lamb] 650 g Short-grain [rice] 50 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 320 ml [Cornstarch] 2 tsp [Egg] 1 [Lemon] juice 3 tbs @ Servings: 6 people [Tomatoes] 2 Medium [zucchini] 24 [Olive oil] 60 ml Chopped [onions] 2 Ground [lamb] 1 kg Short-grain [rice] 75 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 480 ml [Cornstarch] 1 tbs [Eggs] 2 [Lemon] juice 60 ml @ Servings: 8 people [Tomatoes] 3 Medium [zucchini] 32 [Olive oil] 80 ml Chopped [onions] 3 Ground [lamb] 1 1/4 kg Short-grain [rice] 100 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/3 tsp Ground [cardamom] 1/3 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 640 ml [Cornstarch] 1 tbs [Eggs] 3 [Lemon] juice 80 ml @ Servings: 10 people [Tomatoes] 3-4 Medium [zucchini] 40 [Olive oil] 90 ml Chopped [onions] 3-4 Ground [lamb] 1 3/4 kg Short-grain [rice] 125 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 800 ml [Cornstarch] 2 tbs [Eggs] 3 [Lemon] juice 100 ml @ Servings: 12 people [Tomatoes] 4 Medium [zucchini] 48 [Olive oil] 120 ml Chopped [onions] 4 Ground [lamb] 2 kg Short-grain [rice] 150 g Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 3/4 tsp Ground [cardamom] 3/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 liter [Cornstarch] 2 tbs [Eggs] 4 [Lemon] juice 120 ml @ TOOLS: Large pot [Chef's knife] [Cutting board] [Zucchini corer] [Frying pan] [Wooden spoon] Heat-resistant plate [Strainer] [Saucepan] with a lid [Bowls] [Pepper mill] [Whisk] or [electric mixer] INFO: The zucchini squash on the island of Cyprus often grow to a length of 1 meter. They are excellent when fried and when stuffed they are magnificent. Happily, you will not need to hunt for one of those huge zucchinis. Any size will do but keep in mind, the smaller the zucchinis, the stronger the aroma. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat add a little water and reheat on a stove top, with the cooking liquid, until hot. tips : serving suggestion : Serve with plenty of white rice and the sauce on the side. TIME: prep time : 01:30 cook time : 02:05 !! 54 Khubz - Pita Bread ING: Servings: 6 - 8 pitas Fresh [yeast] 12 g Warm water 240 ml [Sugar] 1/2 tsp Plain [flour] 500 g [Olive oil] 2 tbs [Salt] 1 tsp @ TOOLS: [Bowl] or [electric mixer] [Kitchen towel] [Rolling pin] [Baking sheet] [Wire rack] INFO: Pita is the best known bread of the Eastern Mediterranean. The "pocket" of the pita can be used to hold an infinite number of ingredients for a sandwich or can be toasted and eaten with honey, butter or jam. Best of all, the bread is considered ideal for finishing off whatever sauce remains on one's plate when the meat, fish or poultry has been finished off. The type of bread has a lot to do with the flour used: a coarse flour will result in a dark, natural bread, where as a refined white flour makes a light bread. This recipe results in a soft, chewy pocket that is ideal for either stuffing or absorbing sauces. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : Only the dough may be prepared ahead storing : refrigerate freezing : Freeze pita bread as fresh as possible and transfer straight to the oven reheating : To reheat sprinkle with water and place in the oven at 180 í C for 3-4 minutes tips : serving suggestion : Fill the pocket with humus, tahini, vegetables, cheese, falafel, kebabs or chicken breasts. It should also be served alongside soups, stews, and any dish which requires "dipping." TIME: prep time : 01:10 cook time : 00:07 !! 55 Meatless Cabbage Rolls - Lebanon ING: Servings: 2 people Stuffing: Chopped spring [onions] small bunch [Olive oil] 2 tbs Long-grain [rice] 50 g Drained canned [chickpeas] 30 g Chopped [parsley] small bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste Cabbage leaves 4 or silver [beet] leaves Olive oil 2 tbs [Lemon] juice 2 tsp Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 4 people Stuffing: Chopped spring [onions] small bunch [Olive oil] 3 tbs Long-grain [rice] 75 g Drained canned [chickpeas] 60 g Chopped [parsley] small bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste Cabbage leaves 8 or silver [beet] leaves Olive oil 60 ml [Lemon] juice 1 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 6 people Stuffing: Chopped spring [onions] medium bunch [Olive oil] 3 tbs Long-grain [rice] 100 g Drained canned [chickpeas] 100 g Chopped [parsley] medium bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 12 or silver [beet] leaves Olive oil 75 ml [Lemon] juice 2 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 8 people Stuffing: Chopped spring [onions] medium bunch [Olive oil] 60 ml Long-grain [rice] 125 g Drained canned [chickpeas] 120 g Chopped [parsley] medium bunch Chopped [dill small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 16 or silver [beet] leaves Olive oil 100 ml [Lemon] juice 3 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] cloves 1-2 Tomato paste 2 tsp @ Servings: 10 people Stuffing: Chopped spring [onions] large bunch [Olive oil] 75 ml Long-grain [rice] 150 g Drained canned [chickpeas] 150 g Chopped [parsley] large bunch Chopped [dill] small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 20 or silver [beet] leaves Olive oil 1120 ml [Lemon] juice 3 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] cloves 2 Tomato paste 2 tsp @ Servings: 12 people Stuffing: Chopped spring [onions] large bunch [Olive oil] 80 ml Long-grain [rice] 200 g Drained canned [chickpeas] 180 g Chopped [parsley] large bunch Chopped [dill] small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 24 or silver [beet] leaves Olive oil 120 ml [Lemon] juice 60 ml Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] cloves 2 Tomato paste 1 tbs @ TOOLS: [Chef's knife] [Cutting board] [Frying pan] [Bowls] [Wooden spoon] [Pepper mill] [Juicer] [Saucepan] [Slotted spoon] [Colander] Small knife Large wide saucepan with a lid [Heat-proof plate] INFO: Because light and easy to digest, this dish is traditionally served at the last meal preceding Moslem fast days. Because of its delicacy, it is also served on birthdays and at engagement parties. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : Reheat in a saucepan over medium heat. Add additional water if necessary. tips : serving suggestion : Place whole garlic cloves between the cabbage rolls to add an extra aroma. During the summer months, serve at room temperature with bread and lemonade for a delicious light meal. TIME: prep time : 01:30 cook time : 02:00 !! 56 Lamb Pies - Lahma bi Ajeen - Lebanon ING: Servings: 12 people Khubz (pita bread) dough: Fresh [yeast] 12 g Warm water about 360 ml [Sugar] 1/2 tsp Plain [flour] 400 g [Olive Oil] 2 tbs [Salt] 1/3 tsp Lamb filling: Olive oil 3 tbs Large chopped [onion] 1 Ground lean [lamb] 500 g [Pine nuts] 50 g [Allspice] 1/4 tsp [Sumac] 1 tsp Salt and freshly ground pepper to taste Peeled and chopped [tomatoes] 150 g Tamarind syrup or [lemon] juice 3 tbs Oil for greasing @ TOOLS: [Bowl] or [electric mixer] [Kitchen towel] [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Pepper mill] [Rolling pin] [Baking sheet] INFO: Although originally popular at weddings, as the three corners of the pie represent the "marriage" of sky, earth and sea, this dish is now served at any celebration. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : Only the dough may be prepared ahead storing : Store at room temperature freezing : y reheating : To reheat cover the pies with aluminum foil and place in the oven at 150í C for 7-8 minutes. tips : serving suggestion : Serve as a light meal or snack with salad and pickles. You can also make smaller pies and use as an appetizer at a cocktail party. TIME: prep time : 01:45 cook Time : 00:12 - 00:15 !! 57 Ma'amoul - Stuffed Butter Cookies - Lebanon ING: Servings: approximately 40 cookies Nut filling: [Walnuts], [almonds] or [pistachios] 350 g [Sugar] 2 tbs Ground [cinnamon] 1-2 tsp Cake: Plain [flour] 500 g Soft unsalted [butter] 250 g [Rose water] or [orange water] 2-3 tbs [Milk] about 60 ml Caster [sugar] 50 g [Confectioner's sugar] as needed @ TOOLS: [Food processor] [Flour sifter] [Bowl] or [electric mixer] [Wooden spoon] [Baking sheet] INFO: Certain bakeries specialize in these marvelous stuffed pastries. One store in Damascus is said to feature ma'amoul with more than 120 different fillings. They are also made at home, especially at holidays. Christians associate these pastries with Easter, Druze with the New Year, and Moslems with Mohammed's birthday. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : Store in a tightly sealed container freezing : n reheating : n tips : serving suggestion : The cookies can also be stuffed with dates. To do so, soak 500 g of chopped pitted dates in 120 ml of tea. Cook the dates over very low heat, stirring continuously, until a smooth, homogenous mass has formed. Whether using dates, almonds, walnuts or pistachios, dust the ma'amoul with caster sugar and serve with tea or strong coffee. TIME: prep time : 01:00 cook time : 00:20 - 00:25 !! 58 Raw Kibbeh - Kibbeh Nay_ ING: Servings: 2 people [Bulgur] 50 g Very cold [leg of lamb] 175 g Chopped small [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 4 people [Bulgur] 100 g Very cold [leg of lamb] 350 g Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 6 people [Bulgur] 150 g Very cold [leg of lamb] 500 g Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 8 people [Bulgur] 200 g Very cold [leg of lamb] 700 g Chopped large [onion] 1 [Salt and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish Lettuce for garnish @ Servings: 10 people [Bulgur] 250 g Very cold [leg of lamb] 850 g Chopped medium [onions] 2 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 12 people [Bulgur] 300 g Very cold [leg of lamb] 1 kg Chopped medium [onions] 2 Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ TOOLS: [Bowls] [Strainer] [Chef's knife] [Cutting board] [Food processor] or heavy [mortar and pestle] [Wooden spoon] [Pepper mill] INFO: This most beloved and special form of kibbeh, the national dish of Syria and Lebanon, is a mixture of finely cracked wheat or bulgur, grated onion and minced lamb that is pounded into a paste for at least 30 minutes using a mortar and pestle. Eaten raw, and called kibbeh naye, this dish is just as popular in Jordan, Syria and Lebanon as steak tartar is in France. There are a lot of sayings and beliefs surrounding the preparation of this national dish. One such superstition is that someone born with long fingers, which is an advantage when forming these patties, is said to be blessed by the gods. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve the kibbeh with fresh whole lettuce leaves, lemon wedges and olive oil. TIME: prep time : 00:40 !! 59 Kofta Fil Sania - Minced Meat Loaf with Tomato Sauce or Tahini ING: Servings: 2 people Meat Loaf: Finely ground [lamb] 400 g Grated medium [onion] 1 Chopped [parsley] 15 g [Salt] and freshly ground pepper to taste [Allspice] 1/4 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 150 ml [Pine nuts] 75 g @ Servings: 4 people Meat Loaf: Finely ground [lamb] 800 g Grated large [onion] 1 Chopped [parsley] 30 g [Salt] and freshly ground pepper to taste [Allspice] 1/2 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 300 ml [Pine nuts] 150 g @ Servings: 6 people Meat Loaf: Finely ground [lamb] 1 1/4 kg Grated large [onions] 1-2 Chopped [parsley] 45 g [Salt] and freshly ground pepper to taste [Allspice] 1/2 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 450 ml [Pine nuts] 225 g @ Servings: 8 people Meat Loaf: Finely ground [lamb] 1 1/2 kg Grated large [onions] 2 Chopped [parsley] 60 g [Salt] and freshly ground pepper to taste [Allspice] 1/2 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 600 ml [Pine nuts] 300 g @ Servings: 10 people Meat Loaf: Finely ground [lamb] 2 kg Grated large [onions] 2-3 Chopped [parsley] 75 g [Salt] and freshly ground pepper to taste [Allspice] 1 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 750 ml [Pine nuts] 375 g @ Servings: 12 people Meat Loaf: Finely ground [lamb] 2 1/2 kg Grated large [onions] 3 Chopped [parsley] 90 g [Salt] and freshly ground pepper to taste [Allspice] 1 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 900 ml [Pine nuts] 450 g @ TOOLS: [Chef's knife] [Cutting board] Grater [Bowl] [Wooden spoon] [Pepper mill] [Baking dish] [Pastry brush] INFO: A similar dish was first made in palace kitchens, the idea being to use the leftovers from the royal families to feed the servants. As members of the royal families began to realize how tasty the dish was, they forbade the servants from eating it and insisted that it be set on their own tables. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Sprinkle the meat loaf with toasted pine nuts and chopped parsley and serve hot accompanied with pita bread. TIME: prep time : 00:30 cook time : 00:50 !! 60 Fish in Tahini Sauce - Samak Bi Tahini ING: Servings: 2 people Firm [white fish fillets] 400 g Marinade: [Lemon] juice 1 tbs [Salt] 1/4 tsp Freshly ground pepper 1/4 tsp Cayenne pinch [Olive oil] 2 tbs Thick slices of [onion] from 1-2 onions [Tahini] 60 ml [Salt] 1/4 tsp Peeled [garlic] clove 1 [Parsley] small bunch [Lemon] juice 60 ml Water 60 ml @ Servings: 4 people Firm [white fish fillets] 800 g Marinade: [Lemon] juice 2 tbs [Salt] 1/2 tsp Freshly ground pepper 1/2 tsp Cayenne pinch [Olive oil] 60 ml Thick slices of [onion] from 3 onions [Tahini] 120 ml [Salt] 1/4 tsp Peeled [garlic] cloves 2-3 [Parsley] small bunch [Lemon] juice 120 ml Water 120 ml @ Servings: 6 people Firm [white fish fillets] 1 1/4 kg Marinade: [Lemon] juice 3 tbs [Salt] 3/4 tsp Freshly ground pepper 3/4 tsp Cayenne pinch [Olive oil] 75 ml Thick slices of [onion] from 4-5 onions [Tahini] 180 ml [Salt] 3/4 tsp Peeled [garlic] cloves 3-4 [Parsley] small bunch [Lemon] juice 180 ml Water 180 ml @ Servings: 8 people Firm [white fish fillets] 1 1/2 kg Marinade: [Lemon] juice 60 ml [Salt] 1 tsp Freshly ground pepper 1 tsp Cayenne pinch [Olive oil] 100 ml Thick slices of [onion] from 6 onions [Tahini] 240 ml [Salt] 1 tsp Peeled [garlic] cloves 4-5 [Parsley] medium bunch [Lemon] juice 240 ml Water 240 ml @ Servings: 10 people Firm [white fish fillets] 2 kg Marinade: [Lemon] juice 75 ml [Salt] 1 1/4 tsp Freshly ground pepper 1 1/4 tsp Cayenne pinch [Olive oil] 120 ml Thick slices of [onion] from 7-8 onions [Tahini] 300 ml [Salt] 1 1/4 tsp Peeled [garlic] cloves 5-7 [Parsley] medium bunch [Lemon] juice 300 ml Water 300 ml @ Servings: 12 people Firm [white fish fillets] 2 1/2 kg Marinade: [Lemon] juice 90 ml [Salt] 1 1/2 tsp Freshly ground pepper 1 1/2 tsp Cayenne pinch [Olive oil] 120 ml Thick slices of [onion] from 9 onions [Tahini] 360 ml [Salt] 1 1/2 tsp Peeled [garlic] cloves 6-8 [Parsley] medium bunch [Lemon] juice 360 ml Water 360 ml @ TOOLS: Small [bowl] [Pepper mill] [Whisk] [Frying pan] [Wooden spoon] [Juicer] [Food processor] or [blender] [Baking dish] [Aluminum foil] INFO: A traditional dish, more than five hundred years old, most often found in the homes of fishermen and in the many restaurants overlooking the Mediterranean. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with pita bread, lemon wedges and plenty of fresh parsley. TIME: prep time : 01:00 cook Time : 00:23 !! 61