Peninsula
2
1 kg of fish grilled (or fried) cut into pieces 1 kg ?? onions, peeled and finely chopped 1 kg ?? oranges, pressed 500 g ?? Sevilles oranges, pressed 500 g of mandarins, pressed 500 g lemons, squeezed 3 glasses of tahina (sesame paste) ½ cup of vegetable oil ?? ¼ glass chips pine seed 1 tsp. pomegranate molasses coffee 1 tsp. salt coffee (according to taste) Make blondir the mince of onions ?? over low heat in hot oil ??. Remove it and pass it on food mill. Leave it side. Filter the juice over a bowl of ??. Put in a casserole tahina over moderate heat. Incorporate any stirring, juices, l ?? olive oil ??
description
arebic food
Transcript of Peninsula
1 kg of fish grilled (or fried)cut into pieces1 kg ?? onions, peeled and finely chopped1 kg ?? oranges, pressed500 g ?? Sevilles oranges, pressed500 g of mandarins, pressed500 g lemons, squeezed3 glasses of tahina (sesame paste) cup of vegetable oil ?? glass chips pine seed1 tsp. pomegranate molasses coffee1 tsp. salt coffee (according to taste)
Make blondir the mince of onions ??over low heat in hot oil ??.Remove it and pass it onfood mill. Leave itside.Filter the juice over a bowl of ??.Put in a casserole tahinaover moderate heat. Incorporate anystirring, juices, l ?? olive oil ??water ?? up ?? to obtain a mixturehomogeneous. Season with salt. Add thepomegranate molasses and stir.Add the onion to the ground ??mixture of tahina. Stir 30 minon medium heat until that ??l ?? oil tahina appears on thesurface.Pour the sauce into a dishHollow service. Decorate thewith pieces of fishand pine seeds.Sprinkle with cinnamon andServe immediately withcooked rice.
