HRAIMEH - FISH POUCHED IN A SPICY GRAVY(LIBYAN POUCHED FISH)

Lamb and chicken dishes dominate the Libyan cuisine.Most of the Libyan recipes are made with lamb more then chicken.But being a Mediterranean region Libyan diet is also rich in sea food like Fish,Octopus and squids. Sundried Octopus cooked in a tomato herb stew flavoured with garlic and served on Couscous is a favourite delicacy in Libya.We get many varieties of fish from mediterranean sea like Pomfert,Mullet,Moonfish,Sardines(spanish Sardine),Anchovies.Libyans likes fresh fish more then dried fish.Mostely fish is cooked on a grill and served with couscous or cooked as a stew with potatoes and served with Bazin(Bazin is popular and treditional dish in Libya which is made by a dough with roasted barli and other grains and served with a stew of fish or meat. It is similar to South Indian ragimudde(ragisankati) or jonnasankati ).And the next recipe with fish in Libyan cuisine is Hraimeh- which is fish pouched in a spicey tomato gravy flavoured with garlic and caraway powder. Here I go with Hraimeh recipe from Libyan cuisune.....
                                                                 

INGRDIENTS:---
Olive oil -- 3 tab sp
Water -- 1 cup (100 ml)
Lemon juice -- 1 tab sp
Tomato puree -- 5 tab sps
Garlic cloves -- 4 finely chopped
Salt -- a pinch or according to your taste
Cumin -- 1 tea sp ground(cumin powder)
Caraway - 1/2 tea sp ground (Caraway seed powder)
Paprika -- 2 tea sp (mix hot and sweet, I used Indian red chilli powder because we like little spicy)
Tuna Steaks -- 4 (140 g) You can use any other boneless fish steaks.
METHOD:--
1.Mix oil,water,lemon juice,tomato puree,garlic,salt and spices.
2.Pour in to a sauce pan and cook in a low heat for 10 minutes.
3. Add the fish and cook, turn the fish both sides so it absorbs the sauce.
4. Cover the pan with lid and cook on a low heat for 15 minutes.
5. sprinkle with coriander and serve
This is my entry for 16th Mediterranean cooking event

LIBYAN HARISSA - LIBYAN CHILLI PASTE

Harissa is a red chilli paste which is very commonly found in North African cuisine. In Libya,Tunisia and Moroccan cuisine it is offen used as a condiment in meat dishes, stews, sauces and also in couscous. In Libyan Harissa is offen used as a marinate for meat.It is popular as a break fast spread, Harissa mixed with tuna is a favorite sandwich filling in Libya.There are many recipes for Harissa according to household and region.Variations can include the addition of cumin, garlic,mint,dry coriander and lemon juice.Comming to the chillies the main ingredient commonly used is piri piri peppers or serrano peppers or other hot chilies you can use less spice chillis also but that won't give a original flavour, olive oil is a standard ingredient.I came up with two recipes from my Libyan friends one is less spice and the other one is realy hot .The less spicer one include tomato puree that is gone very well with sandwich and salads.the other one Iam using as a marination and as a flavouring for stew s and curry's
                                                                             

INGREDIENTS:--
Red chillies --- 12 finely chopped
Cumin seeds -- 1 tea sp
Garlic -- 6 cloves
Coriander seeds -- 1 tab sp (dry roasted)
caraway seeds -- 1/4 tea sp (dry roasted)
Salt -- 1/2 tea sp
Olive oil to cover the paste
If you like can add 1 tab sp of tomato paste to make harissa less hot
                                                                           

In a pan add chopped chilli s, garlic cloves, spices and tomato paste (if using) cook in a low flame till chillies are cooked.
Add salt and bleand in to a smooth paste.
Store Harissa in a clean glass jar top with a thin layer of olive oil.
This will stay for a month in fridge.
You can make Harissa with dry red chillies also in that case ..
Soak the dry red chillies in warm water for 15 minutes or untill chillies became soft then chop and bleand with other spices and little water (which we soaked the dry chillies) and pour olive oil on top to cover the paste.
If you are using dry chillies then no need to cook them, just soak the chillies till soft and grind .