One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine. Animal fats are rarely used. More of poultry than red meat is eaten. When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.
Ingredients for Baked Zatar Fish with Tomato Water Recipe
Boneless Fish Fillets 2
Zatar Powder finely chopped 8-10
Zatar powder (sumac, dried thyme, dried oregano and roasted ses 1 cup
Salt to taste
Crushed black peppercorns to taste
Juice of ½ lemon
Extra virgin olive oil 2 tablespoons
Fresh coriander leaves 5-7 sprigs
Mix tomatoes and salt in a bowl. Keep a strainer over another bowl and place a piece of muslin in it. Put the tomatoes into the muslin cloth and set aside for about 45 minutes so that water from tomatoes leeches into the bowl.
Place fish fillets on a plate, sprinkle salt, crushed peppercorns, lemon juice and rub all over the fish.
Spread zatar powder on a plate, coat the marinated fish in it and roll.
Place the fish rolls in an air fryer basket and cook at 180º C for 10 minutes.
Place coriander leaves on a serving plate, pour tomato water in it, place the baked fish rolls over and serve immediately.
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