Recipe 1: Hammour Sayadia (Arabian)
Ingredients
- 200g hammour fillet
- 200g Egyptian rice
- 1 onion, small, sliced
- Salt to taste
- 1 tbs cumin powder
- 1 tsp white pepper
- 1 tsp stock cube
- 100ml water
- 1 tsp corn oil
Marinate hammour with a little salt, pepper and cumin powder and roast in oven for 15 minutes over medium heat.
Fry the onion until brown. Add water and season with remaining salt, spices and sauce. Leave it boil up to 30 minutes at low heat. Add the Egyptian rice and cook for another ten minutes on low heat.
Serve with tahina sauce.
Recipe 2: Hammour tikka (Indian)
Ingredients
- 180g hammour
- Pinch of coriander powder
- Pinch of turmeric powder
- 1 tsp chilli powder
- 1 tsp yoghurt
- Salt to taste
- Lemon juice to taste
- 1 tsp Madras curry powder
Marinate the cut hammour with all ingredients and keep it aside for one to two hours. Place on skewers and cook on grill.
Garnish with coriander leaves, lemon wedges and serve with mango chutney.
Recipe 3: Hammour with fennel salad (Continental)
Ingredients
- 200g hammour fillet
- Bunch of fennel, fresh
- 1 onion, small, sliced
- 1 tomato, small, sliced
- 3-4 florets broccoli
- 1 tsp basil
- 1/2 tsp rosemary
- 1 tsp balsamic vinegar
- Salt to taste
- Pepper to taste
- 4 tbs olive oil
Marinate the hammour with salt, pepper, olive oil and lemon juice for an hour. Pan-fry to desired doneness.
For the fennel salad
Mix the rest of the ingredients to make the salad and serve with hot hammour. Garnish with a drizzle of balsamic vinegar.
