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Jasheed Croquettes

Jasheed Croquettes

300g cooked Jasheed (see recipe below)
200g potatoes, mashed
1 tbsp coriander, chopped
1 tbsp green bell pepper, chopped
1 tsp ground cumin
½ tbsp dried lime pickles (optional)

Coating
1 cup plain flour
2 eggs, lightly beaten
1/3 cup milk
2 cups breadcrumbs
Vegetable oil, for deep frying

Place all croquette ingredients in a bowl. Chill mixture in the refrigerator for 30 minutes. Form croquette mixture into oblongs. Cover each croquette with flour, egg mixture, milk and then breadcrumbs. Deep fry croquettes until golden brown.

Achaar Loumi or Dried Lime Pickles
1kg small loumi (dried lime)
½ to 1 cup salt
2 tbsp ground coriander
1 tbsp suweda (black cumin)
3-4 dried red chillies
5 cloves garlic
Serka (white vinegar)

Wash loumi and cut into halves. Add some salt to get rid of the juices, leave to soak for 15 minutes. Fill loumi with ground coriander and suweda. Put them in a glass container.
Add red chillies and garlic cloves to the container. Fill the container with serka and close firmly. Put the container in direct sunlight for 15 to 20 days without opening it, until the pickles are ready.
Serve pickles with all types of rice.

Chef’s note: The same method can be used to prepare Achaar Basal (onion pickles).

Jasheed
Jasheed is a seafood dish that consists of yaryour (small shark) and is served with ayish abyad (white rice) or ayish mashkhoul (rice with fried onions).

2kg yaryour (small shark), skinned and chopped
2 onions, finely chopped
2-3 tbsp ghee
3 garlic cloves, chopped
5-6 loumi (dried lime)
1 cup coriander, chopped
1-2 green chilli peppers, chopped (optional)
Salt (as desired)
1-1½ tbsp Emirati fish spices
½ tsp cumin powder
½ tsp cinnamon powder
½ tsp ground black pepper
½ tsp ground cardamom

For boiling the Fish
2 tsp turmeric

Spice Seeds
5 black pepper seeds
2 cinnamon sticks
3 cardamom seeds

Boil fish for 1½ to 2 hours with turmeric and the spice seeds. Drain and squeeze the fish to get rid of the excess water. In a pot, fry onions in some ghee then add garlic and loumi.
Add fish to the onions and stir until it is completely dry. Add the rest of the spices to the fish and cook on a low heat for 15 minutes. Serve with ayish abyad (white rice) or ayish mashkhoul (rice with fried onions), ghee and dates.

Chef’s note: Green chilli peppers can be added when frying the onions and garlic.

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