Fahad Inc. Dishes

    Sa-mak koufta ~ Fish Cakes

    Serves 6-8

    These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy.
    A favourite during Ramadan, and on any afternoon visit, the cakes can be made in advance and kept in frisge for up to 24 hours, then fried.

    1 1/2 lbs (650gms) hammour or Cha-naad
    1/2 cup chopped frsh parsley
    3 eggs beaten
    1 cup bread crumbs
    6 cloves garlic
    3 tablespoons loomi (lemon juice)
    2 onions chopped and browned in a little oil
    Salt to taste
    1 teaspoon vinegar
    1 teaspoon turmiric
    2 teaspoons bezar
    1 teaspoon baking powder
    1/2 teaspoon cummin
    Extra breadcrumbs for coating
    Corn oil for frying

    Place fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with the hands. Crush the garlic and pound with loomi in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.
    If too wet, add little flour, if too dry, a little cold water. Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs. Deep fry until they turn golder brown. Serve hot.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

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