Enjoy the spices and creativity of Libya with Hraimeh and rice
Today we are swimming across the pont to Northern Africa and enjoying a spicy Libyan specialty. While most of the cuisine of Libya is based on lamb the opening paragraph of Hraimeh – Fish Pouched In a Spicy Gravy (Libyan Pouched {sic} Fish) describes the variety of fish throughout the coastal region and provides a nice starting point to understand the invading influences and local seafood availability.
For some side dish and dessert suggestions take a stroll through 16 March 2011 Dinner News – East Coast of Libya or 8 March 2011 Dinner News – Southern Libya for regional additions to a Libyan evening at your dinner table.
Ingredients
Toast
Sauce
Poach
Lessons Learned
I have sweet Paprika on hand… and my caraway is a bit old… toasting helped, but fresher spices and a zippier paprika would have been a nice change.
Substituting Lime and a Hararat / Garam Masala mix from a different region with a whole tilapia would make another version on this same tomato sauce theme than would be nice.
Dinner Table Diplomacy 