Chareima- Fillet of Tuna with Chickpeas
Chareima-
Fillet of Tuna with Chickpeas
A
bit on chareima: Chareima is a traditional North African dish,
consisting of a meaty fish and a spicy tomato sauce. Chareima finds
its home in the kitchens of the Jews of Libya and Tunisia. While
there are many ways to prepare chareima, the base is usually
succulent fish, such as grouper, tuna or Dennis, cooked in a red hot
sauce, made of crushed hot pepper and a whole fried garlic head.
Ingredients:
4
slices of fillet of tuna
1
cup chickpeas soaked overnight.
1/2
pack chopped coriander
2
red pepper slice into thin strips
4
red hot chillies
8
cloves of garlic, sliced
1/4
cup oil
1
tablespoon sweet paprika in oil
Pinch
of nutmeg
1/4
tablespoon turmeric
1/4
tablespoon salt
2-1/2
cups of water
Preparation:
Boil
the tuna for 15 minutes in order to remove all of the white membrane.
Put
the tuna on the side while you make the sauce.
In
a flat pan, arrange the chickpeas, red pepper, hot pepper, garlic and
half the coriander.
Pour
one cup of water into the saucepan, cover and cook over a low flame
for about 20 minutes.
Add
the tuna chunks to the pan with the chickpeas and peppers. Sprinkle
the remaining coriander over the contents of the pan.
In
a separate bowl, mix the water, oil, paprika, turmeric, and salt.
Pour all ingredients over the chunks of tuna and cook for another 20
minutes.
Enjoy!
A
bit on chareima: Chareima is a traditional North African dish,
consisting of a meaty fish and a spicy tomato sauce. Chareima finds
its home in the kitchens of the Jews of Libya and Tunisia. While
there are many ways to prepare chareima, the base is usually
succulent fish, such as grouper, tuna or Dennis, cooked in a red hot
sauce, made of crushed hot pepper and a whole fried garlic head.
Ingredients:
4
slices of fillet of tuna
1
cup chickpeas soaked overnight.
1/2
pack chopped coriander
2
red pepper slice into thin strips
4
red hot chillies
8
cloves of garlic, sliced
1/4
cup oil
1
tablespoon sweet paprika in oil
Pinch
of nutmeg
1/4
tablespoon turmeric
1/4
tablespoon salt
2-1/2
cups of water
Preparation:
Boil
the tuna for 15 minutes in order to remove all of the white membrane.
Put
the tuna on the side while you make the sauce.
In
a flat pan, arrange the chickpeas, red pepper, hot pepper, garlic and
half the coriander.
Pour
one cup of water into the saucepan, cover and cook over a low flame
for about 20 minutes.
Add
the tuna chunks to the pan with the chickpeas and peppers. Sprinkle
the remaining coriander over the contents of the pan.
In
a separate bowl, mix the water, oil, paprika, turmeric, and salt.
Pour all ingredients over the chunks of tuna and cook for another 20
minutes.
Enjoy!
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