Ramadan Bites Fil Beit: Shorbet esmak bahareya – Seafood soup

Ramadan Bites Fil Beit: Shorbet esmak bahareya – Seafood soup

Bites Fil BeitDrink:                    Apple juice with carrot

Soup:                    Sea food soup

Salad:                    Tehina

Appetiser:           Sweet potatoes slices with Parmesan Cheese

Main Course:     Shrimp pasta in curry sauce

Calamari in the oven

Dessert:               Cake with orange juice and almond

 

Ingredients

  • 1/4 kg uncooked medium shrimp, peeled – gam-ba-ry
  • 1/4 kg calamari, cut in slices – ka-la-ma-ry
  • 1/4 kg fish fillet, cut in bites size – sa-mak fi-let
  • 1 medium onion, cut in small cubes – ba-sal
  • 2 garlic cloves, crushed – tom
  • 1/2 cup tomato sauce – sal-set ta-ma-tam
  • 1/4 cup all-purpose flour – de-‘ee’
  • 2 cups fat-free milk – la-ban kha-lee e-da-sam
  • 1 tbsp paprika – pa-pree-ka
  • 1 tbsp nutmeg – go-zet e-teeb
  • salt and pepper –malh and fel-fel
  • 2 tbsp oil – zeit
  • 2 cups water – may-ya

 

 

Directions

  • Boil the shrimp for 3 minutes, drain and set aside and save the broth.
  • Heat the oil in a sauce pan fry the onion and garlic until golden. Add the tomato sauce and the broth.
  • Bring to a boil and add the calamari and fish and leave to cook for 5 minutes. Turn down the heat and add the salt, pepper, paprika and nutmeg and leave to simmer.
  • Dissolve the flour in the milk by stirring well and add to the soup. Leave to simmer for 2 minutes until the soup thickens.
  • Serve while hot in small bowls.

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