~Renga Bel Bassal Wel Felfel ~
This dish is usually served in Easter and Moslem "Small Bairam" feast (following the fasting holy month of Ramadan in which fish is seldom served). But for fish lovers,
this is one of our favorites. It is also served as mezzeh.
~Ingredients~
2 medium smoked harengs ( approx. 500 g)
4 spring onions diced
corn or olive oil
2 green peppers diced
Juice of 6 lemons
Hold the hareng over the stove close enough to the fire to slightly grill without burning the flesh. Make sure to cover
your stove with foil, around the flame, as this operation spills some oil from the hareng. We don't want to get messy, do we?
This will help you skin the fish very easily with your fingertips while still hot. After skinning and removing
all bones from fish, (some are very tiny and will just have to stay) shred in small pieces and put in large bowl.
Add diced onions, green pepper and lemon juice. Mix very well. Put in a clean dry jar. Cover with
oil and close tightly. Leave in an airy place or in fridge for at least 6 hours before serving.
Serve, decorated with lemon wedges, with crackers or grilled bread at room temperature.
Serves 6.
NB: Make sure to use a clean dry fork or spoon when serving from jar to prevent spoiling. Preserves very well (approx. 4-6 months).
are not yet accessible. They will be available shortly.
Music playing is "7Habibi Ya Noor El 3Ein"
For background, graphics & Midi sources, please refer to Appetizers & Salads. Thanks.
Harengs with Spring Onions & Green Pepper
Created June 10, 1998