Author Notes
This delicious and unique recipe has been in my family for decades. My mother remembers it as one of my grandmother’s best recipes and I remember it as one of my mother’s yummiest recipes! The dried apricot sheet (or Qamar El Din in Arabic) is what makes it special – the secret ingredient if you like.
As for the Mish, it is a traditional Sudanese-style yoghurt that is practically eaten with every dish. There is always a bowl of Mish on the table in a Sudanese household! It literally translates to ‘not’ in English….. but don’t ask me why! —Maysoon Abdelmajeed
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Ingredients
- RED CHILLI SAUCE & MISH
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1 tablespoon
red chilli powder
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0.5
lemon (juice of half a lemon)
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1 tablespoon
apple cider vinegar
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0.5 teaspoons
sea salt
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0.5 teaspoons
black pepper
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0.5 teaspoons
cumin powder
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400 grams
labneh
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1 tablespoon
black seeds
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3 tablespoons
Bulgarian sheep cheese
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5
fresh whole green chllies
- FISH BAKE
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3
medium onions chopped
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1
lemon
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2 tablespoons
tomato paste
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0.25 cups
rice
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4
medium sized tomatoes chopped
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4x4 inches
dried apricot sheet (qamar el-din in Arabic)
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1 pinch
sea salt
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1 pinch
black pepper
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1 pinch
dried coriander
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1 pinch
paprika
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2 teaspoons
garlic paste
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1 pinch
cumin
Directions
- RED CHILLI SAUCE & MISH
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RED CHILLI SAUCE: You can increase or reduce the amount of chilli powder depending on your chilli stamina! Mix the chilli powder, lemon juice, vinegar, sea salt, black pepper & cumin together in a jar by shaking it well and you’ll have yourself a zingy red chilli sauce.
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MISH: In a bowl add the labneh, sheep cheese, black seeds & green chillies and stir well together. Store in the fridge for 2-3 days before eating. This is to allow all the flavours to be released in the yoghurt. The longer you leave it in the fridge the better is tastes!
- FISH BAKE
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Soak the dried apricot in ¼ cup of water. In a saucepan, fry the onions in some grape seed oil until a caramelised brown colour is reached. Add the tomatoes, rice, tomato paste and stir. Add the soaked dried apricot with the water then season with sea salt, black pepper, dried coriander and paprika. Leave to simmer on low heat for about 15 minutes or until the rice is half cooked.
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Pre-heat the oven to 250 degrees. Cut up the fish into medium sized cubes. Season with sea salt, black pepper, cumin, garlic and the juice of 1 lemon. Lay out the fillets in a baking tray side by side leaving as little gaps as possible. Pour the tomato and rice mixture on top of the fish and spread it evenly to cover the whole tray. Place the tray uncovered in the oven and bake for 45 minutes.
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Serve with a dollop of Mish and a drizzle of red chilli sauce with some bread on the side. Bon apetit!
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