Best 3 Stuffed Fish Middle Eastern Palestine Recipes

**Discover the Culinary Delights of Stuffed Fish: A Journey Through Middle Eastern and Palestinian Cuisine**

Middle Eastern and Palestinian cuisine boasts a rich culinary heritage, where flavors, aromas, and textures harmoniously blend to create unforgettable dishes. Among these culinary gems, stuffed fish stands as a testament to the region's culinary artistry. This delectable dish, often served as a centerpiece at special occasions and gatherings, showcases the perfect balance of delicate fish, savory stuffing, and aromatic herbs.

Embark on a culinary journey as we explore the diverse recipes featured in this article. From the classic Palestinian stuffed fish, known for its fragrant blend of rice, pine nuts, and spices, to the unique Iraqi Masgouf, where fish is grilled to perfection and served with a tangy sauce, each recipe promises a unique taste experience. Discover the secrets behind the perfect stuffing, the art of selecting the right type of fish, and the techniques used to achieve that perfect balance of flavors.

Whether you're a seasoned cook looking to expand your culinary repertoire or a curious foodie seeking new culinary adventures, this comprehensive guide to stuffed fish will tantalize your taste buds and transport you to the heart of Middle Eastern and Palestinian cuisine. So, gather your ingredients, prepare your kitchen, and let's embark on this delicious journey together.

Let's cook with our recipes!

STUFFED FISH (MIDDLE EASTERN, PALESTINE)

Stuffed Fish (Middle Eastern, Palestine) image

I live on an island so we get fresh snappa fish constantly, so I love making stuffed fish. This is really easy to do, and you can use your fish of preference!

Provided by Palis Favorites

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 large snappa fish (I use Snappa fish, but your preference is fine) or 1 large any large fish (I use Snappa fish, but your preference is fine)
1/4 cup olive oil
2 lemons
1/2 cup vinegar
4 tablespoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cumin
1 cup chopped parsley
3 garlic cloves, crushed
1 small onion, chopped
1 small ripe tomatoes, chopped
1/2 cup pine nuts
1 tablespoon olive oil
salt
pepper
juice of half a lemon

Steps:

Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
Enjoy =).

STUFFED FISH FILLETS

Stuffed Fish Fillets image

These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 small carrots, shredded
1 small onion, minced
5 tablespoons butter, divided
4 slices bread, cubed
3/4 cup canned diced tomatoes, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 small cucumber, chopped
1-1/4 teaspoons salt, divided
1/4 teaspoon dill weed
1/8 teaspoon pepper
8 sole or orange roughy fillets (4 ounces)
1/8 teaspoon paprika
8 lemon wedges

Steps:

In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

Hashweh (

This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!

Provided by Palis Favorites

Categories < 60 Mins

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup blanched almond
2 teaspoons salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water or 3 1/2 cups broth
1/4 cup butter

Steps:

Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
*I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!

Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4

Tips:

Choose a firm-fleshed fish that will hold up well to stuffing, such as sea bass, tilapia, or trout.
To make the stuffing, use a combination of cooked rice, vegetables, herbs, and spices. You can also add nuts, fruits, or cheese.
Season the stuffing well with salt, pepper, and other spices.
Stuff the fish loosely so that it has room to expand during cooking.
Bake the stuffed fish in a preheated oven until the fish is cooked through and the stuffing is heated through.
Serve the stuffed fish with a side of vegetables, rice, or potatoes.

Conclusion:

Stuffed fish is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it's also a healthy and affordable meal. With a little planning, you can easily make a stuffed fish dish that your family and friends will love.