Chef Hamoudi's Fish Kebab with Tzaziki Sauce

Chef Hamoudi has graciously given us this insight: "The fish kebab dish is characterized by way of using the basic ingredients of any kebab. Onion and parsley and neutralize the fish taste, hence, its called kebab and not fish balls. This dish combines the cold Mediterranean taste that we know of as tzaziki, with the Middle Eastern kebab which results in a concert of tastes. It is recommended that you use 2 kinds of fish, one which is fatter then the other as hake and mullet."

• 500 g (1 pound) fresh fish fillet without the skin
• 1 medium onion
• 1 bunch parsley
• 1 egg yolk
• 1 tablespoon olive oil
• 2 tablespoons bread crumbs
• Salt and pepper to taste
• 1 cup yogurt (250 ml)
• 1 cucumber
• Slices of preserved lemon

METHOD

Grind the fish, onion and parsley in a food grinder. Add salt and pepper according to taste. Add egg yolk, olive oil and bread crumbs. Mix well and prepare the kebabs in oval shape. Grill 2 minutes on each side.

Pour yogurt into a bowl, cut the cucumber to small pieces and add to the yogurt. Add the lemon slices and mix very gently.

To serve: Pour yogurt mixture onto a plate, add 2-3 kebabs and decorate with a sprinkle of kosher salt and ground pepper.

Serves: 4

This recipe has been offered exclusively to In Mamas Kitchen from:

House Number 3 Restaurant
Amiad St. Jaffa
(corner of #23 Yefet St)
Layla & Hamoudi Habashi
Telefax: 03-6814052
Layla@housethree.co.il

 

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