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CHPILPELCHUMA FISH BALLS
Comforting dish for Shabbat but not just. Save the recipe
500g white fish (cod is great for it)
1 bunch cilantro, chopped
3 garlic cloves, minced
1 onion, finely chopped and squeezed
1 egg
1/2 cup bread crumbs
1 tsp turmeric
1 tsp cumin
1 tsp sweet paprika
4 tbsp olive oil
Salt & pepper
For the sauce:
Frying oil
1 large red pepper, sliced
1 Serrano pepper, sliced
1 lemon peeled (keep skin) & squeezed
3 garlic cloves, sliced
2 tbsp of pilpelchuma (recipe below)
2 large tomatoes, grated
3 tbsp tomato paste
1 tbsp of sweet paprika
Salt & pepper
500ml water
1 bunch cilantro, cut roughly by hand
Pilpelchuma
Ingredients:
2 heads garlic, peeled
½ cup olive oil
2 tbsp sweet paprika
2 tbsp hot paprika
1 tsp cumin
1 tsp ground caraway
1 tsp salt
½ cup water
Juice of ½ lemon (or to taste)
Method:
Crush the garlic with the olive oil in a mortar and pestle or food processor until you get a rough paste.Add the sweet paprika, hot paprika, cumin, ground caraway, and salt. Mix until it forms a thick, fragrant paste. Add the lemon juice and a little water and mix until smooth and spreadable.Transfer to a jar and pour a thin layer of olive oil on top to preserve.
Dish Method:
Chop the fish. Don’t grind it. Add everything and mix by hand. Divide to 16 pieces and roll by hand. Keep in the freezer until the sauce is ready.
In a large braised fry the red pepper with the Serrano, garlic slices and lemon skin. Add the pilpelchuma followed by the grated tomatoes, the tomato paste, salt and paprika. Mix and add the lemon juice and water. Let it simmer. Add the cilantro and mix.
Add the fish balls, cover and cook on medium heat for 35-40min.
Serve with couscous or rice. I prefer chunks of Challah with tahini.
Enjoy ☺️
#jewishfood #fishballs #spicyfood #foodhistory #easyrecipe
@chef_shimi_aaron
