Best 2 Iraqi Fish With Pomegranate And Loomi Samak Tibsi Recipes

Iraqi Fish With Pomegranate and Loomi (Samak Tibsi) image

Provided by UmmBinat

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 teaspoon cumin
1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal))
1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe)
sea salt, to taste
fresh ground black pepper (original recipe called for 1/4 tsp red pepper flakes which I couldn't locate)
2 tablespoons butter
2 lbs thick white fish fillets (such as orange roughy or red snapper)
3 large sweet onions
4 dried limes (loomi, noomi basra in Middle Eastern stores, may use white or black version)
4 garlic cloves, minced
1 lb tomatoes, sliced
3 tablespoons pomegranate molasses dissolved in 3/4 cup water

Steps:

Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
Grease a casserole dish with 1 tbs of the butter.
Thinly slice the onions and seperate into rings.
Toss the onions with the remaining spices to coat.
Spread half the onions in the bottom of your dish.
Cut the fish into medium-sized pieces and arrange over the onions.
Cut several slits in the dried limes and nestle them amongst the fish.
Scatter the minced garlic over top.
Dot the remaining tablespoon of butter over top.
Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
Enjoy!

Nutrition Facts : Calories 333, Fat 9.3, SaturatedFat 4.3, Cholesterol 167.6, Sodium 227.5, Carbohydrate 17.8, Fiber 4.1, Sugar 7.8, Protein 44.3

Saudi Fish Curry (Samak Quwarmah) image

Provided by UmmBinat

Categories < 60 Mins

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs white fish steaks or 1 1/2 lbs fillets
sea salt
2 tablespoons ghee (butter or oil)
2 medium size onions, chopped
1 teaspoon grated fresh ginger (I leave this out)
2 garlic cloves, crushed
1/2 teaspoon hot chili pepper
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1 small piece cinnamon bark (small means small or it will be too cinnamony)
1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
two dried black lime (loomi, pierced twice with a skewer)
1/2 cup water

Steps:

Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
Enjoy!

Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 2.7, Cholesterol 10.9, Sodium 4.1, Carbohydrate 5.4, Fiber 1.1, Sugar 2.5, Protein 0.8