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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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WHAT YOU NEED
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Chop the onions as shown in the left picture and stir-fry them in olive oil while splitting the onion quarters.
Do not over cook or let the onion turn gold brown. It should remain as white as possible.
Do not over cook or let the onion turn gold brown. It should remain as white as possible.
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Dilute your Tahina sauce (Lebanese sesame oil) with a little water and the juice of half a lemon.
Add salt and taste it then add more lemon if needed; The so-called "Tarator" sauce should not be: -as thick as the initial Tahina (add water) -mouth drying like the Tahina (add lemon) Put the onion in a Lebanese meze deep dish and add the Tarator sauce on top of it (right picture).
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Cook without water and without any spice or condiment a white fish fillet and cut it in pieces of 4x2cm.
Gently integrate the fish chunks into the sauce.
Do not mix to avoid disintegrating / smashing the fish chunks.
Serve with Lemon quarters.
Gently integrate the fish chunks into the sauce.
Do not mix to avoid disintegrating / smashing the fish chunks.
Serve with Lemon quarters.
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Bon Appétit !
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