Tagin Samak Egyptian Fish Stew Recipes

EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)

Steps:

• Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
• Wash the fish well.
• Slice the fish into medium size slices. Not too thick or thin, up to you.
• Lay the fish slices in baking dish.
• Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
• Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
• Add all chopped vegetables, peppers, onions.
• Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
• Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
• Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
• ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!

EGYPTIAN SPINACH STEW

Steps:

• Soak hummus in hot water for 30 minutes.
• in a pot heat 1 tbsp crisco, add onion, allspice, salt and pepper, sautÉ till translucent. stir in ground beef continue cook until meat is browned. drain hummus and add to pot, stir.
• cook for 2 minutes on medium then add 1/2 cup water. cook for approx another 10 minutes till hummus has softened a bit. add more water if needed.
• add tomato sauce cover and simmer for about 30 minutes till hummus is cooked. add spinach continue to simmer.
• in a separate pan add reserved tbsp crisco, garlic, cilantro a pinch more salt and pepper cook on medium till fragrant and garlic is just pink. add to the spinach mixture and more water just to cover, continue cooking on medium low for another 10 minutes.
• serve over rice.
• www.food4memories.com.

TAGIN SAMAK - EGYPTIAN FISH STEW

Steps:

• Quickly fry fish filets in some oil, than let drain on paper towel.
• Thinly slice onions.
• Preheat oven to 350 degrees.
• In a skillet, melt butter and fry raisins until soft.
• Remove from skillet, add sliced onions and cook until lightly browned.
• Add tomatoes, parsley and sugar, bring to a boil.
• Add cumin (more if desired), lemon juice and salt and pepper to taste.
• Put fish into baking dish, cover with tomato sauce and bake for 10 minutes at 350 degrees.
• In a dry skillet, toast the pine nuts.
• Divide fish onto platters and garnish with toasted pine nuts.