Hamour Mahshi (Arabian-Style Stuffed Fish)

Hamour is a type of grouper that is commonly found in the waters of the Persian Gulf and is the fish of choice in a lot of gulf recipes.Unfortunately, it is only available in the Gulf countries and is quite expensive because of its future danger of extinction Banned Fish Traps Threaten Hamour. Here's a common recipe that is popular throughout the GCC countries,if you cannot find hamour you can replace it with sea bass or cod.

Yield:2-3 Servings

Ingredients:

1 hamour, cleaned and scaled

3 Tbsp. olive oil

1 plus 1/2 tsp. turmeric

sea salt, to taste

3 garlic cloves,crushed

1/8 tsp. ginger,ground

1 tsp. cumin

1/2 tsp. black pepper

sea salt, to taste

1 3/4 oz. almonds, sliced

3/4oz. pine nuts (optional)

3/4 oz. walnuts,roughly chopped

3 Tbsp. cilantro, roughly chopped

1/2 small yellow onion, sliced

1.Preheat oven to 350F.

2.Oil an oven-proof baking dish with the olive oil and place fish in it. Rub 1 tsp. of the turmeric allover hamour and sprinkle it with salt and set aside.

3. In a small bowl, blend together the crushed garlic, ground ginger,cumin, and remaining turmeric,black pepper, and sea salt until it becomes a paste.

4. Add the almonds, pine nuts (if using),walnuts and cilantro and combine together until well blended.

5. Stuff the hamour with the nut stuffing and place some on top.Place the half the sliced onions inside the fish and the other half on top.Bake for 45-55 minutes.Serve with yellow or white rice.

Tibsi Samak bi Loomi (Red Snapper with Lime)

Here's a simple fish recipe from the Iraq using loomi (dried limes). If you cannot get a hold of any loomi , feel free to substitue with lime juice.

6 Servings

Ingredients:

1 Tbsp. salt

1 tsp. cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillets

4 Tbsp. olive oil

1/2 onion, finely chopped

3 loomi or substitute 1 Tbsp. lime juice

2 large cloves garlic, mashed

4 large tomatoes, roughly chopped

2 Tbsp. pomegranate syrup

handful fresh cilantro, roughly chopped

1. Preheat oven to 350F.


2. Combine salt, cumin, pepper flakes in a small bowl and mix. Rub allover fish.


3. Oil a baking dish.Arrange chopped onions on baking dish.Lay the fish on top of onions.Spread garlic on top.Add loomi.Scatter tomatoes on top of fish.


4. Mix pomegranate syrup with 1/2 c water and pour this over fish.Garnish with cilantro.


5. Bake for 55 minutes.Serve with Basmati rice.

Mahmous Rubyan (Shrimp with Garlic and Cilantro)

This dish is popular all over the Arab Gulf States.It is usually served with rice and Arab flatbread.It is the perfect dish for when you are in a rush because it takes about 30 minutes to put together and prepare.

4 Servings

Ingredients:

3 Tbsp. olive oil

1 small onion, finely chopped

5 garlic cloves, mashed

1/2 tsp. ground cardamom

1 tsp.Baharat spice

handful fresh cilantro, chopped

1/2 Tbsp.salt

1/2 tsp. pepper

1 1/2 lbs. large shrimp, peeled & deveined

basmati rice, to serve

Arab flatbread, to serve

1. Heat the olive oil in a large skillet over medium heat.Add the onions and stir for about 5 minutes.Add the garlic, cardamom,Baharat,cilantro, salt, and pepper.Keep stirring for another 8 minutes.


2. Add shrimp and continue stirring untill all the shrimp turn pink, 8-10 minutes.Remove from heat.


3. Serve with basmati rice and Arab flatbread.

Chai Za'faran (Saffron Tea)

Right next to coffee, tea is considered the next most popular drink consumed througghout the Middle East.Tea is considered a traditional sign of hospitality.It is often the first drink offered to guests when visiting a home or while conducting business, whether in an office or souk.Teas are also drunk in the Middle East for medicinal purposes as people believe they can relieve or cure a number of common ailments.Unlike in the West, tea in the Middle East is prepared using loose, dried leaves and/or spices and served in small glasses and presented on a silver tray.Sugar lumps are offered with tea, but instead of stirring them in, it is cutomary to place them on the tongue and sip tea through it.The following is an unusual recipe of saffron tea , I have been told it's from somewhere in the Arab Gulf States, possibly Kuwait.Please let me know if this is correct.

Ingredients:

4 c water

1 tsp. saffron

lump sugar, for serving

1.Boil the water.When water is boiling add the saffron.Turn heat off.Allow to infuse for 10-15 minutes.

2.Pour tea into small glasses and serve with lump of sugar.