After a wonderful weekend spent with the kids in the backyard, we made our last foray into the culinary delights of Libya. Mr. N was excited about our next meal since he’s a big fan of fish, and Miss A was mostly concerned about dessert. Our dinner menu featured a white fish, veggie side dish, couscous and of course a sweet treat.
These recipes again incorporated olive oil, garlic, cilantro and other fresh herbs and spices. Tonight we’ll share with you the recipe for Haraimi, or spicy fish. We started by marinating the white fish, we used orange roughy, in a variety of spices including cumin, garlic, chili pepper, mint, salt, olive oil and lemon juice.
Once the onion and garlic were browned, he added the tomato sauce and tomato juice to the skillet and cooked for another 10 minutes. It was then time to add the fish and some water. The fish cooks for about 15 minutes in the tomato mixture.
Our haraimi was good. It was an interesting way to eat fish – one we likely wouldn’t have come up with on our own. Dad and I gave the fish 2 spoons. It was good, but wouldn’t win out over some of the other ways we make white fish. Mr. N seemed to really enjoy it, even asking for seconds. He came in with 3 spoons. And Miss A didn’t like it, but she did eat it in order to get her dessert. So it earned a 1 spoon from her – she at least didn’t find it “terrible” or “nasty” this time.
I think we were all surprised by Libyan cuisine. The stuffed peppers were a big hit with dad and I, as was the bonus meal that recipe provided. (The bonus stuffing was wonderful served on warm garlic flat bread!) And Mr. N seemed to really enjoy the fish. Libya, however, wasn’t such a big hit with Miss A – although she was popping the chick peas from the couscous like candy. Now it’s time to go prepare for the rest of our week. It’s a big one…end of the school year, a birthday celebration and picking our next international cooking destination!
Print this recipe: Haraimi