Sharba or shorba is a traditional Libyan stew made with lamb and any variety of pulses - lentils, peas, beans and herbs. It may have tomatoes or no tomatoes depending on the family recipe. In many ways it is the Mizrachi version of cholent only with herbs - or perhaps cholent is the Ashkenazi version of sharba - no matter, it is very satisfying.
I had no intention of making a stew this week for Shabbat but I was in the fishmonger's buying fresh anchovies and it struck me that a minty, green dish was called for as the side for a very salty fish. As it turns out the anchovies were the side and the sharba was the main attraction.
My take on this classic Shabbat dish does include tomato paste, but no meat or tomatoes. I have substituted extra savory spices to give the dish body.
BT's Pea And Potato Sharba With Anchovies
Ingredients:
For Sharba:
16 ounces (~500 grams) fresh or frozen peas
1 large waxy potato such as Yukon Gold
1 small carrot
1 rib celery
1 small white onion (or the equivalent white portion of a leek)
1 tablespoon vegetable oil
1 tablespoon unsalted butter or ghee
1 teaspoon harissa
1 tablespoon tomato paste
1/4 teaspoon celery salt
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 teaspoon dried mint
1 small bunch parsley
1 large bunch fresh mint
1 small bunch fresh dill
1 teaspoon kosher salt
pinch of sugar
ground black pepper
1/2 lemon - zest and juice
~1.5 cups (350 ml) filtered water
For Anchovies:
6-12 fresh anchovies - cleaned
1 lemon - juiced
1 teaspoon olive oil
1 clove garlic - crushed
1/2 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon dry oregano
3 sprigs fresh thyme
Directions:
For Sharba:
To a heavy gauge cocotte add oil
Turn flame onto medium high
Peel and dice potato into small cubes
When oil is hot add potatoes to pot and brown on all sides - ~6 minutes
While potatoes are browning, finely chop onion, celery and carrot
When potatoes are browned turn flame to medium
Add vegetables and sauté for 2 minutes
Add harissa, tomato paste, celery salt, cloves and cinnamon
Sauté 2 minutes
Add peas, salt and sugar, dried mint
Add half the water - just enough to cover peas
Turn flame to medium high and cook for 5 minutes
Reduce flame to low
Finely dice parsley, dill and fresh mint
Add to pot
Leave on simmer for 20 minutes - adding water as need
When peas are soft add lemon juice, zest and a couple grinds of black pepper
For Anchovies:
Thoroughly clean the inner cavity of the fish
Mix together half the lemon juice, mustard, garlic, oregano, oil and salt to make marinade
Marinate fish in sauce for 1 hour
Place fish in shallow baking dish and top with thyme
Bake at 350 F (175 C) for 15 - 20 minutes
Fish is done when skin comes away from flesh easily
Sprinkle remainder of lemon juice over fish before serving
Serve with labane, a drop of olive oil and extra mint and dill
Enjoy! !בתיאבון
コメント