Tag: Western Asian
Fish in Parchment Paper
Fish in Parchment Paper
This is a really simple, but flavorful, as well as healthy recipe to prepare fish. The fish fillet is seasoned and layed across lemon slices; top side covered in garlic and dill. It is then wrapped up in parchment paper, creating a little package for the fish to steam in. This only takes 15 minutes to bake in the oven. If you want to make this fish a little less healthy, add a 1/2 tbsp of butter to the fish before baking. Serve with Persian dill rice.
Equipment
- parchment paper
Ingredients
- 8 oz skinless fish fillet tilapia, swai, cod, rock fish, snapper
- 3 slices lemon
- 2 garlic cloves minced
- 1 sprig dill
- salt and pepper
Instructions
- Preheat the oven to 425 degrees. Tear a piece of parchment paper big enough to fold over your fish fillet. Season the gish fillet with salt and pepper on both sides. Lay it across the lemon slices. Cover the top of the fillet with garlic and dill.
- Fold over the edges of the parchment paper to seal in the fish. Place on a baking sheet.
- Bake the fish for 15 minutes. The fish will steam inside of the parchment paper.
Marqat Fasolia
Marqat Fasolia
Marqat Fasolia is a white bean stew cooked with tomatoes and lamb. There are many different variations of this stew all over the Middle Eastern regions, with and without meat. When choosing lamb for the recipe, shoulder will work the best. It happens to be a fattier cut that requires slow cooking, which is perfect for this stew. Bone in lamb shoulder is always preferred, but you can use boneless if you’d like. My local Asian market sells already cubed bone in lamb shoulder. If you can’t find bone in cubed shoulder, ask you butcher to cut it up for you. This is something that you can’t do at home unless you happen to have a bandsaw in your kitchen. Cut up lamb shanks would also be a suitable replacement if you can’t find shoulder.
Ingredients
- 2 lbs bone in lamb shoulder cubed
- 4 tbsp olive oil
- 1 medium onion chopped
- 2 tbsp tomato paste
- 4 tomatoes seeded and finely chopped
- 14 oz dry white beans cooked
- 3 cups water
- 2 tbsp cumin
- 2 tbsp black pepper
- 2 tsp salt
Garnish
- plain Greek yogurt
- mint chopped
Instructions
- Add the lamb to a pot of cold water. Bring to a boil. Cover and let simmer for 45 minutes. Drain and set aside.
- In the same pot, heat up cooking oil over medium high heat. Sauté the onions for 5 minutes.
- Add the lamb back in and sauté for another 5 minutes.
- Add in the tomatoes, tomato paste, salt, pepper, and cumin. Cook for 5 minutes.
- Stir in the water and white beans. Bring to a boil. Cover and reduce the heat to low. Simmer for 45 minutes.
- Garnish with a dollop of plain Greek yogurt and chopped mint.
