The passengers were on a trip to an Easter weekend church gathering
Ingredients
Tahini
1 small onion
1 garlic bulb
1 lemon
1 orange
Chickpeas
Orange juice
Cubed fish
Fish kibbet, served with vermicelli rice
12 pcs kibbeh discs
Preparation
1. Put 20g of oil in a frying pan, heat the oil and fry the fish. Put the cinnamon stick and bay leaf and let it simmer over low heat until they soften.
2. Remove the foam from time to time.
3. In a frying pan, put 20g oil, heat it and place the onion on top. When it turns brown, add it on the top of the fish and let it simmer together for 20 minutes.
4. When it’s done, remove it from the water and set aside.
5. Put the kibbeh discs in the same water and let it boil over low heat.
6. Take them out of the water and pat them dry.
7. In a bowl, put the tahini, orange juice, lemon juice and a cup of water from the fish and onion broth.
8. Mix it well with half amount of salt and white pepper.
9. Place over low heat and stir until begins to boil.
10.Keep stirring and if the tahini is a little sticky, add a little bit of fish broth.
–Recipe courtesy of Ibn AlBahr
The passengers were on a trip to an Easter weekend church gathering
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