Summer Fun
Looking for a different dish for summer?
Here’s a neat, light take on a Lebansese classic, from Chef Joumana Accad, a native of Lebanon who blogs at TasteofBeirut.com.
Shawarma is traditionally made with lamb, beef or chicken cooked on a spit. .Here Accad lightens the dish by substituting fish.
Spices: 2 teaspoons of sumac, 1 1/2 teaspoon of ground cumin, 1 teaspoon of ground coriander, pinch of cinnamon and salt, a dash of chili flakes
4 fish fillets of your choice
3 (or more, to taste) cloves of garlic
Olive oil, as needed
1/2 cup of tahini (4 ounces, 125 ml)
1/2 cup of fresh lemon juice (4 ounces, 125 ml)
1/2 cup of walnuts, crushed
1 bunch of cilantro or dill or flat-parsley
4 medium tomatoes
1 large avocado
1. Mix all the spices and sprinkle on the fish fillets, both front and back. Add a few tablespoons of olive oil and set the fillets aside. Crush the garlic with a dash of salt in a mortar until pasty. Transfer to a bowl, add the tahini and stir to combine. Add the lemon juice and stir, add up to 1/2 cup of water and stir constantly until the mixture, called a tarator. is smooth. You want it fairly thick and not too watery, so always add the water gradually, checking the texture and taste and adjust if needed.
2. Grill the fish or pan-fry in some olive oil until the fish is done. While the fish is cooking, slice the tomatoes, avocados and onions, if using. Open each pita, slather with tarator, sprinkle some crushed walnuts, extra herbs, place the fish in the bread, add the tomato slices and avocado slices and serve.
Recipe and photo courtesy of Joumana Accad.
