Moroccan-style confiscation by Chef Aviv Moshe - Walla! Food

2022-01-21T06:31:56.917Z

Harima immediately brings up the smells of Shabbat in the house. A simple and easy recipe by Chef Aviv Moshe for his Moroccan-style confiscation pot including tips. Enter the recipe and do not forget fresh challah >>

Moroccan-style confiscation by Chef Aviv Moshe

Chef Aviv Moshe prepares one of the dishes that no Shabbat table would be complete without, the pot with countless versions - the confiscation

Walla!

Food

21/01/2022

Friday, January 21, 2022, 8:00 p.m.

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Chef Aviv Moshe teaches how to make a Moroccan harem (Photo: Dror Pickeln, edited by Ran Tzimet)

There is nothing like a pot of fish in a spicy red sauce to sit on.

Each community has its own boycott pot and each family has its own version that makes it unique only to it.

Chef Aviv Moshe loves the Moroccan version of the fish pot and shares the recipe for his confiscation pot and he also has some important tips.

Perfect for a Friday sandwich: patties in a thick matbucha sauce

To the full article

Aviv Moshe's tips for perfect confiscation:

1. Do not skimp on anything.

A good harem loves a lot of garlic.

Use sweet dried pepper.

The sweet dried pepper is not eaten, but it gives a lot of flavor to the dish.

It is important before use to soak it in water and remove the seeds.

3. The most important spice in harima is paprika - it is recommended to use Moroccan sweet paprika in oil.

4. Like any pot with a lot of sauce, the harima must have good bread nearby and if you have already invested in a harima pot, he recommends his recipe for homemade challah to sit on, which will be happy to soak up the red and spicy sauce.

Harima with paprika and cilantro

Recipe By: Aviv Moshe, Walla!

Food

10 minutes total
Easy to prepare
6 diners

Moroccan
fur
Fish and seafood
Recipes to sit
Stews
kosher

Harima

Ingredients

- 6 pcs mullet / mussar / locus fillet (without skin)
- ⅓ Olive oil
- 10 cloves of garlic slices
- 1 sweet red pepper (gamba), cut into thin strips
- 1 chopped green hot pepper or a tablespoon of Arisa / Chuma pepper
- 2 units sweet dried red pepper soaked in cold water and free of seeds
- 1 bunch finely chopped coriander
- 1 tablespoon Moroccan sweet paprika in oil
- 1 teaspoon cumin (optional)
- Salt
For the conversion table, click here>

Preparation

How to make harima with paprika and coriander?

1 In a large skillet or flat pan (like a saucepan) heat the olive oil with the garlic until it smells.
2 Add the strips of gamba and hot pepper or harissa and mix.
3 Tear the dry sweet pepper by hand (after soaking it in water and cleaning it of seeds) and add it to the pot as well.
Fry for a minute.
4 Add half the amount of chopped coriander, sweet paprika and if you also want cumin.
Mix well.
5 Place the fish on top, pour water to cover just up to the height of the fish and bring to a boil.
6 Season now with salt, shake the pot from side to side, lower the flame, partially cover the pot and cook for about 15 minutes on low heat.
7 Add the rest of the coriander and serve with fresh bread.