Gazan clay pot shrimp (Zidbiyat gambari) from Arabiyya: Recipes from the Life of an Arab in Diaspora (page 193) by Reem Assil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arab bread (Khobz Arabi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Chile-spice mix (Khalta harra)" for Aleppo pepper.

  • Ishie1013 on October 18, 2023

    Made this for a weeknight meal and it's really delicious! The mods I made (due to availability) were using two pounds of shrimp and one green bell pepper rather than two red ones. I used the Aleppo pepper. This came together quite quickly despite the 30-40 minute hands off cooking time. I used an immersion blender to get the sauce consistency so I didn't have to use another pan. I was concerned that using a whole bulb of fennel plus the fennel seeds would give it too licorice a flavor, but it really didn't. It was a lovely rich sauce throughout the shrimp that tasted even better the next day.

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