Ingredients: |
Ingredients:
This is a dish for special occasions. Sitho once made it at St. Basil’s Seminary for a large gathering of bishops and they loved it. Father Nahas, from Deir il Mkullees, taught Sitho to make this when she was a young girl. She says it’s fit for a king.
4 lbs . haddock - the thicker the better - boned fish is easier
1 c. blanched almonds (We prefer sliced almonds.)
l lb. onions - about 5 large, cut in long thin strips
2 c. washed, raw rice
1/2 - 3/4 c. oil
1 tsp. salt
4 1/2 c. water
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Directions: |
Directions:Preheat the oven to 350. Put the almonds in a baking dish and toast for about 6 minutes but watch them closely. The original recipe fried the almonds with the oil but we like them toasted in the oven.
Fry fish in oil just until it holds together. (You can skip frying the fish if you prefer.) Set aside. In a frying pan, fry the onions in oil until they are limp and glossy - not red. Be sure to use enough oil so the onions fry - not boil. Using a slotted spoon, scoop up the onions. Set aside. Discard the oil.
In a large kettle, place 1/4 of the fish (The pieces of fish should be about the size of a walnut.) and 1/3 of the onion. Continue making layers of fish, onions, and rice. The top and bottom layers should be fish. Add water and salt. Cook covered on top of the stove. Start on high heat then lower to heat until you hear the “thick-thick” of the broth. In about 20 -30 minutes or when the mixture is dry, tip the kettle over a large baking dish and slide the mixture in it. Bake at 450 for a few minutes so that the top will be lightly browned. (You can skip baking it if you are in a hurry.) Serve with lemon wedges or taratoor. Sprinkle the top with the toasted almonds. |
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