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!! 51 Seafood Salad ING: Servings: 2 people Young [calamari] hoods 4 oz [Shrimp] 4 oz [Mussels] 5 oz [Lettuce] of choice 1 small head Red [bell peppers] 1-2 [Olive oil] 3 tbs [Lemon] juice 2 tsp Chopped [parsley], [dill] and [mint], mixed 1/4 cup [Salt] and freshly ground pepper to taste @ Servings: 4 people Young [calamari] hoods 7 oz [Shrimp] 7 oz [Mussels] 10 oz Lettuce] of choice 1 medium head Red [bell peppers] 3 [Olive oil] 1/4 cup [Lemon] juice 1 tbs Chopped [parsley], [dill] and [mint], mixed 1/3 cup [Salt] and freshly ground pepper to taste @ Servings: 6 people Young [calamari] hoods 11 oz [Shrimp] 11 oz [Mussels] 14 oz [Lettuce] of choice 2 small heads Red [bell peppers] 4 [Olive oil] 1/4 cup [Lemon] juice 2 tbs Chopped [parsley], [dill] and [mint], mixed 1/2 cup [Salt] and freshly ground pepper to taste @ Servings: 8 people Young [calamari] hoods 14 oz [Shrimp] 14 oz [Mussels] 1 1/4 pounds [Lettuce] of choice 3 small heads Red [bell peppers] 5-6 [Olive oil] 1/2 cup [Lemon] juice 3 tbs Chopped [parsley], [dill] and [mint], mixed 2/3 cup [Salt] and freshly ground pepper to taste @ Servings: 10 people Young [calamari] hoods 1 pound [Shrimp] 1 pound [Mussels] 1 1/2 pounds [Lettuce] of choice 3-4 small heads Red [bell peppers] 7 [Olive oil] 1/2 cup [Lemon] juice 3 tbs Chopped [parsley], [dill] and [mint], mixed 3/4 cup [Salt] and freshly ground pepper to taste @ Servings: 12 people Young [calamari] hoods 1 1/4 pounds [Shrimp] 1 1/4 pounds [Mussels] 1 3/4 pounds [Lettuce] of choice 4 small heads Red [bell peppers] 8 [Olive oil] 1/2 cup [Lemon] juice 1/4 cup Chopped [parsley], [dill] and [mint], mixed 1 cup [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] Small knife [Saucepans] [Bowl] [Slotted spoon] [Juicer] [Pepper mill] Small jar with a lid INFO: Combining some of the best known ingredients of the Eastern Mediterranean, this salad is as exquisite in its simplicity as it is in its rich flavor. This is a modern version of a five thousand year old recipe. ESSENTIALS: degree of difficulty : 2 relative cost : 3 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with crusty bread on the side. TIME: prep time : 01:20 cook time : 00:45 !! 52 Mussel Pilaf ING: Servings: 2 people [Olive oil] 3 tbs Chopped [onion] 1 Fresh [mussels] 1 pound Water 1 cup Dry white [wine] 3 tbs [Salt] and freshly ground pepper to taste Short-grain [rice] 1 cup Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 4 people [Olive oil] 1/4 cup Chopped [onions] 1-2 Fresh [mussels] 2 1/4 pounds Water 1 pint Dry white [wine] 1/4 cup [Salt] and freshly ground pepper to taste Short-grain [rice] 1 1/2 cups Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 6 people [Olive oil] 1/4 cup Chopped [onions] 2 Fresh [mussels] 3 1/4 pounds Water 1 1/2 pints Dry white [wine] 1/2 cup [Salt] and freshly ground pepper to taste Short-grain [rice] 2 cups Chopped [parsley] small bunch [Lemon] wedges for garnish @ Servings: 8 people [Olive oil] 1/2 cup Chopped [onions] 3 Fresh [mussels] 4 1/2 pounds Water 1 quart Dry white [wine] 3/4 cup [Salt] and freshly ground pepper to taste Short-grain [rice] 2 3/4 cups Chopped [parsley] medium bunch [Lemon] wedges for garnish @ Servings: 10 people [Olive oil] 1/2 cup Chopped [onions] 3-4 Fresh [mussels] 5 1/2 pounds Water 1 1/4 quarts Dry white [wine] 3/4 cup [Salt] and freshly ground pepper to taste Short-grain [rice] 3 1/2 cups Chopped [parsley] medium bunch [Lemon] wedges for garnish @ Servings: 12 people [Olive oil] 1/2 cup Chopped [onions] 4 Fresh [mussels] 6 1/2 pounds Water 1 1/2 quarts Dry white [wine] 1 cup [Salt] and freshly ground pepper to taste Short-grain [rice] 4 cups Chopped [parsley] medium bunch [Lemon] wedges for garnish @ TOOLS: [Colander] [Chef's knife] [Cutting board] Large pot with lid [Slotted spoon] [Pepper mill] [Bowl] [Wooden spoon] [Kitchen towel] [Fork] INFO: Actress Mellina Mercuri once observed that "men think this dish will make them more masculine. That is not true. It will, however, make them happy enough to get along with, so their wives or lovers can be assured of a peaceful evening." ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : n reheating : To reheat warm some olive oil in a sautÄ pan, then sautÄ over medium-low heat until hot. tips : serving suggestion : Serve with a fresh green salad and lots of fresh lemon or with an olive oil vinaigrette. TIME: prep time : 00:45 cook time : 00:30 !! 53 Stuffed Zucchini ING: Servings: 2 people [Tomato] 1 Medium [zucchini] 8 [Olive oil] 2 tbs Chopped [onion] 1 Ground [lamb] 12 oz Short-grain [rice] 1/4 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 3/4 cup [Cornstarch] 1 tsp [Egg] 1 [Lemon] juice 1 tbs @ Servings: 4 people [Tomatoes] 1-2 Medium [zucchini] 16 [Olive oil] 3 tbs Chopped [onions] 1-2 Ground [lamb] 1 1/2 pounds Short-grain [rice] 1/4 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 1/4 cups [Cornstarch] 2 tsp [Egg] 1 [Lemon] juice 3 tbs @ Servings: 6 people [Tomatoes] 2 Medium [zucchini] 24 [Olive oil] 1/4 cup Chopped [onions] 2 Ground [lamb] 2 1/4 pounds Short-grain [rice] 1/3 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 pint [Cornstarch] 1 tbs [Eggs] 2 [Lemon] juice 1/4 cup @ Servings: 8 people [Tomatoes] 3 Medium [zucchini] 32 [Olive oil] 1/4 cup Chopped [onions] 3 Ground [lamb] 3 pounds Short-grain [rice] 1/2 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/3 tsp Ground [cardamom] 1/3 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 1/4 pints [Cornstarch] 1 tbs [Eggs] 3 [Lemon] juice 1/4 cup @ Servings: 10 people [Tomatoes] 3-4 Medium [zucchini] 40 [Olive oil] 1/4 cup Chopped [onions] 3-4 Ground [lamb] 3 3/4 pounds Short-grain [rice] 1/2 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 3/4 pints [Cornstarch] 2 tbs [Eggs] 3 [Lemon] juice 1/2 cup @ Servings: 12 people [Tomatoes] 4 Medium [zucchini] 48 [Olive oil] 1/2 cup Chopped [onions] 4 Ground [lamb] 4 1/2 pounds Short-grain [rice] 2/3 cup Chopped [parsley] small bunch Chopped [mint] leaves small bunch Ground [cinnamon] 3/4 tsp Ground [cardamom] 3/4 tsp [Salt] and freshly ground pepper to taste [Chicken stock] or meat stock 1 quart [Cornstarch] 2 tbs [Eggs] 4 [Lemon] juice 1/2 cup @ TOOLS: Large pot [Chef's knife] [Cutting board] [Zucchini corer] [Frying pan] [Wooden spoon] Heat-resistant plate [Strainer] [Saucepan] with a lid [Bowls] [Pepper mill] [Whisk] or [electric mixer] INFO: The zucchini squash on the island of Cyprus often grow to a length of 40 inches. They are excellent when fried and when stuffed they are magnificent. Happily, you will not need to hunt for one of those huge zucchinis. Any size will do but keep in mind, the smaller the zucchinis, the stronger the aroma. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat add a little water and reheat on a stove top, with the cooking liquid, until hot. tips : serving suggestion : Serve with plenty of white rice and the sauce on the side. TIME: prep time : 01:30 cook time : 02:05 !! 54 Khubz - Pita Bread ING: Servings: 6-8 pitas Fresh [yeast] 1/2 oz Warm water 1 cup [Sugar] 1/2 tsp Plain [flour] 4 cups [Olive oil] 2 tbs [Salt] 1 tsp @ TOOLS: [Bowl] or [electric mixer] [Kitchen towel] [Rolling pin] [Baking sheet] [Wire rack] INFO: Pita, the best known bread of the Eastern Mediterranean. The "pocket" of the pita can be used to hold an infinite number of ingredients for a sandwich or can be toasted and eaten with honey, butter or jam. Best of all, the bread is considered ideal for finishing off whatever sauce remains on one's plate when the meat, fish or poultry has been finished off. The type of bread has a lot to do with the flour used: a coarse flour will result in a dark, natural bread, where as a refined white flour makes a light bread. This recipe results in a soft, chewy pocket that is ideal for either stuffing or absorbing sauces. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : Only the dough may be prepared ahead storing : refrigerate freezing : Freeze pita bread as fresh as possible and transfer straight to the oven reheating : To reheat sprinkle with water and place in the oven at 180í F for 3-4 minutes tips : serving suggestion : Fill the pocket with humus, tahini, vegetables, cheese, falafel, kebabs or chicken breasts. It should also be served alongside soups, stews, and any dish which requires "dipping." TIME: prep time : 01:10 cook time : 00:07 !! 55 Meatless Cabbage Rolls - Lebanon ING: Servings: 2 people Stuffing: Chopped spring [onions] small bunch [Olive oil] 2 tbs Long-grain [rice] 1/4 cup Drained canned [chickpeas] 1/4 cup Chopped [parsley] small bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste Cabbage leaves 4 or silver [beet] leaves Olive oil 2 tbs [Lemon] juice 2 tsp Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 4 people Stuffing: Chopped spring [onions] small bunch [Olive oil] 3 tbs Long-grain [rice] 1/3 cup Drained canned [chickpeas] 1/3 cup Chopped [parsley] small bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] pinch Ground [cardamom] pinch [Salt] and freshly ground pepper to taste Cabbage leaves 8 or silver [beet] leaves Olive oil 1/4 cup [Lemon] juice 1 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 6 people Stuffing: Chopped spring [onions] medium bunch [Olive oil] 3 tbs Long-grain [rice] 1/2 cup Drained canned [chickpeas] 1/2 cup Chopped [parsley] medium bunch Chopped [dill] a handful Canned chopped [tomatoes] 1/2 small can Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 12 or silver [beet] leaves Olive oil 1/4 cup [Lemon] juice 2 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1 Tomato paste 1 tsp @ Servings: 8 people Stuffing: Chopped spring [onions] medium bunch [Olive oil] 1/4 cup Long-grain [rice] 2/3 cup Drained canned [chickpeas] 2/3 cup Chopped [parsley] medium bunch Chopped [dill] small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 16 or silver [beet] leaves Olive oil 1/2 cup [Lemon] juice 3 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] clove 1-2 Tomato paste 2 tsp @ Servings: 10 people Stuffing: Chopped spring [onions] large bunch [Olive oil] 1/4 cup Long-grain [rice] 3/4 cup Drained canned [chickpeas] 3/4 cup Chopped [parsley] large bunch Chopped [dill] small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 20 or silver [beet] leaves Olive oil 1/2 cup [Lemon] juice 3 tbs Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] cloves 2 Tomato paste 2 tsp @ Servings: 12 people Stuffing: Chopped spring [onions] large bunch [Olive oil] 1/3 cup Long-grain [rice] 1 cup Drained canned [chickpeas] 1 cup Chopped [parsley] large bunch Chopped [dill] small bunch Canned chopped [tomatoes] 1 small can Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp [Salt] and freshly ground pepper to taste Cabbage leaves 24 or silver [beet] leaves Olive oil 1/2 cup [Lemon] juice 1/4 cup Chopped fresh [mint] a handful or dry mint 1 tsp Sliced [garlic] cloves 2 Tomato paste 1 tbs @ TOOLS: [Chef's knife] [Cutting board] [Frying pan] [Bowls] [Wooden spoon] [Pepper mill] [Juicer] [Saucepan] [Slotted spoon] [Colander] Small knife Large wide saucepan with a lid [Heat-proof plate] INFO: Because it is light and easy to digest, this dish is traditionally served at the last meal preceding Moslem fast days. Because of its delicacy, it is also served on birthdays and at engagement parties. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : Reheat in a saucepan over medium heat. Add additional water if necessary. tips : serving suggestion : Place whole garlic cloves between the cabbage rolls to add an extra aroma. During the summer months, serve at room temperature with bread and lemonade for a delicious light meal. TIME: prep time : 01:30 cook time : 02:00 !! 56 Lamb Pies - Lahma bi Ajeen - Lebanon ING: Servings: 12 people Khubz (pita bread) dough: Fresh [yeast] 1/2 oz Warm water about 1 1/2 cups [Sugar] 1/2 tsp Plain [flour] 3 1/4 cups [Olive Oil] 2 tbs [Salt] 1/3 tsp Lamb filling: Olive oil 3 tbs Large chopped [onion] 1 Ground lean [lamb] 1 pound [Pine nuts] 1/3 cup [Allspice] 1/4 tsp [Sumac] 1 tsp Salt and freshly ground pepper to taste Peeled and chopped [tomatoes] 1 cup Tamarind syrup or [lemon] juice 3 tbs Oil for greasing @ TOOLS: [Bowl] or [electric mixer] [Kitchen towel] [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Pepper mill] [Rolling pin] [Baking sheet] INFO: Although originally popular at weddings, as the three corners of the pie representing the "marriage" of sky, earth and sea, this dish is now served at any celebration. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : Only dough may be prepared ahead storing : Store at room temperature freezing : y reheating : To reheat cover the pies with aluminum foil and place in the oven at 300í F for 7-8 minutes. tips : serving suggestion : Serve as a light meal or snack with salad and pickles. You can also make smaller pies and use as an appetizer at a cocktail party. TIME: prep time : 01:45 cook time : 00:12 - 00:15 !! 57 Ma'amoul - Stuffed Butter Cookies - Lebanon ING: Servings: approximately 40 cookies Nut filling: [Walnuts], [almonds] or [pistachios] 2 1/2 cups [Sugar] 2 tbs Ground [cinnamon] 1-2 tsp Cake: Plain [flour] 4 cups Soft unsalted [butter] 9 oz [Rose water] or [orange water] 2-3 tbs [Milk] about 1/4 cup Caster [sugar] 1/4 cup [Confectioner's sugar] as needed @ TOOLS: [Food processor] [Flour sifter] [Bowl] or [electric mixer] [Wooden spoon] [Baking sheet] INFO: Certain bakeries specialize in these marvelous stuffed pastries One store in Damascus is said to feature ma'amoul with more than 120 different fillings. They are also made at home, especially at holidays. Christians associate these pastries with Easter, Druze with the New Year, and Moslems with Mohammed's birthday. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : Store in a tightly sealed container freezing : n reheating : n tips : serving suggestion : The cookies can also be stuffed with dates. To do so, soak 2 1/2 cups of chopped pitted dates in a 1/2 cup of tea. Cook the dates over very low heat, stirring continuously, until a smooth, homogenous mass has formed. Whether using dates, almonds, walnuts or pistachios, dust the ma'amoul with superfine sugar and serve with tea or strong coffee. TIME: prep time : 01:00 cook time : 00:20 - 00:25 !! 58 Raw Kibbeh - Kibbeh Nay( ING: Servings: 2 people [Bulgur] 1/4 cup Very cold [leg of lamb] 6 oz Chopped small [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 4 people [Bulgur] 1/2 cup Very cold [leg of lamb] 12 oz Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 6 people [Bulgur] 1 cup Very cold [leg of lamb] 1 pound Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 8 people [Bulgur] 1 1/3 cups Very cold [leg of lamb] 1 1/2 pounds Chopped large [onion] 1 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 10 people [Bulgur] 1 2/3 cups Very cold [leg of lamb] 1 3/4 pounds Chopped medium [onions] 2 [Salt] and freshly ground pepper to taste [Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ Servings: 12 people [Bulgur] 2 cups Very cold [leg of lamb] 2 1/4 pounds Chopped medium [onions] 2 [Salt] and freshly ground pepper to taste Lemon] wedges for garnish Chopped fresh [parsley] for garnish [Olive oil] for garnish [Lettuce] for garnish @ TOOLS: [Bowls] [Strainer] [Chef's knife] [Cutting board] [Food processor] or heavy [mortar and pestle] [Wooden spoon] [Pepper mill] INFO: This most beloved and special form of kibbeh, the national dish of Syria and Lebanon, is a mixture of finely cracked wheat or bulgur, grated onion and minced lamb that is pounded into a paste for at least 30 minutes using a mortar and pestle. Eaten raw, and called kibbeh naye, this dish is just as popular in Jordan, Syria and Lebanon as steak tartar is in France. There are a lot of sayings and beliefs surrounding the preparation of this national dish. One such superstition is that someone born with long fingers, which is an advantage when forming these patties, is said to be blessed by the gods. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve the kibbeh with fresh whole lettuce leaves, lemon wedges and olive oil. TIME: prep time : 00:40 !! 59 Kofta Fil Sania - Minced Meat Loaf with Tomato Sauce or Tahini ING: Servings: 2 people Meat Loaf: Finely ground [lamb] 14 oz Grated medium [onion] 1 Chopped [parsley] 1/4 cup [Salt] and freshly ground pepper to taste [Allspice] 1/4 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 1/2 cup [Pine nuts] 1/2 cup @ Servings: 4 people Meat Loaf: Finely ground [lamb] 1 3/4 pounds Grated large [onion] 1 Chopped [parsley] 1/2 cup Salt] and freshly ground pepper to taste [Allspice] 1/2 tsp [Olive oil] for greasing [Tahini] or tomato] sauce 1 1/4 cups [Pine nuts] 1 cup @ Servings: 6 people Meat Loaf: Finely ground [lamb] 2 3/4 pounds Grated large [onions] 1-2 Chopped [parsley 3/4 cup [Salt] and freshly ground pepper to taste [Allspice 1/2 tsp Olive oil] for greasing [Tahini] or [tomato] sauce 1 3/4 cups [Pine nuts] 1 1/2 cups @ Servings: 8 people Meat Loaf: Finely ground [lamb] 3 1/2 pounds Grated large [onions] 2 Chopped [parsley] 1 cup [Salt] and freshly ground pepper to taste [Allspice] 1/2 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 1 1/4 pints [Pine nuts] 2 cups @ Servings: 10 people Meat Loaf: Finely ground [lamb] 4 1/2 pounds Grated large [onions] 2-3 Chopped [parsley] 1 1/4 cups [Salt] and freshly ground pepper to taste [Allspice] 1 tsp [Olive oil for greasing [Tahini] or [tomato] sauce 1 1/2 pints [Pine nuts] 2 1/2 cups @ Servings: 12 people Meat Loaf: Finely ground [lamb] 5 1/4 pounds Grated large [onions] 3 Chopped [parsley] 1 1/2 cups [Salt] and freshly ground pepper to taste [Allspice] 1 tsp [Olive oil] for greasing [Tahini] or [tomato] sauce 1 3/4 pints [Pine nuts] 3 cups @ TOOLS: [Chef's knife] [Cutting board] Grater [Bowl] [Wooden spoon] [Pepper mill] [Baking dish] [Pastry brush] INFO: A similar dish was first made in palace kitchens, the idea being to use the leftovers from the royal families to feed the servants. As members of the royal families began to realize how tasty the dish was, they forbade the servants from eating it and insisted that it be set on their own tables. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Sprinkle the meat loaf with toasted pine nuts and chopped parsley and serve hot accompanied with pita bread. TIME: prep time : 00:30 cook time : 00:50 !! 60 Fish in Tahini Sauce - Samak Bi Tahini ING: Servings: 2 people Firm [white fish fillets] 14 oz Marinade: [Lemon] juice 1 tbs [Salt] 1/4 tsp Freshly ground pepper 1/4 tsp Cayenne pinch [Olive oil] 2 tbs Thick slices of [onion] from 1-2 onions [Tahini] 1/4 cup [Salt] 1/4 tsp Peeled [garlic] clove 1 [Parsley] small bunch [Lemon] juice 1/4 cup Water 1/4 cup @ Servings: 4 people Firm [white fish fillets] 1 3/4 pounds Marinade: [Lemon] juice 2 tbs [Salt] 1/2 tsp Freshly ground pepper 1/2 tsp Cayenne pinch [Olive oil] 1/4 cup Thick slices of [onion] from 3 onions [Tahini] 1/2 cup [Salt] 1/4 tsp Peeled [garlic] cloves 2-3 [Parsley] small bunch [Lemon] juice 1/2 cup Water 1/2 cup @ Servings: 6 people Firm [white fish fillets] 2 3/4 pounds Marinade: [Lemon] juice 3 tbs [Salt] 3/4 tsp Freshly ground pepper 3/4 tsp Cayenne pinch [Olive oil] 1/4 cup Thick slices of [onion] from 4-5 onions [Tahini] 3/4 cup [Salt] 3/4 tsp Peeled [garlic] cloves 3-4 [Parsley] small bunch [Lemon] juice 3/4 cup Water 3/4 cup @ Servings: 8 people Firm [white fish fillets] 3 1/2 pounds Marinade: [Lemon] juice 1/4 cup [Salt] 1 tsp Freshly ground pepper 1 tsp Cayenne pinch [Olive oil] 1/2 cup Thick slices of [onion] from 6 onions [Tahini] 1 cup [Salt] 1 tsp Peeled [garlic] cloves 4-5 [Parsley] medium bunch [Lemon] juice 1 cup Water 1 cup @ Servings: 10 people Firm [white fish fillets] 4 1/2 pounds Marinade: [Lemon] juice 1/4 cup [Salt] 1 1/4 tsp Freshly ground pepper 1 1/4 tsp Cayenne pinch [Olive oil] 1/2 cup Thick slices of [onion] from 7-8 onions [Tahini] 1 1/4 cups [Salt] 1 1/4 tsp Peeled [garlic] cloves 5-7 [Parsley] medium bunch [Lemon] juice 1 1/4 cups Water 1 1/4 cups @ Servings: 12 people Firm [white fish fillets] 5 1/4 pounds Marinade: [Lemon] juice 1/4 cup [Salt] 1 1/2 tsp Freshly ground pepper 1 1/2 tsp Cayenne pinch [Olive oil] 1/2 cup Thick slices of [onion] from 9 onions [Tahini] 1 1/2 cups [Salt] 1 1/2 tsp Peeled [garlic] cloves 6-8 [Parsley] medium bunch [Lemon] juice 1 1/2 cups Water 1 1/2 cups @ TOOLS: Small [bowl] [Pepper mill] [Whisk] [Frying pan] [Wooden spoon] [Juicer] [Food processor] or [blender] [Baking dish] [Aluminum foil] INFO: A traditional dish, more than five hundred years old, most often found in the homes of fishermen and in the many restaurants overlooking the Mediterranean. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with pita bread, lemon wedges and plenty of fresh parsley. TIME: prep time : 01:00 cook time : 00:23 !! 61