Fish & caper kebabs with burnt aubergine & lemon pickle from Jerusalem (page 221) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • KarinaFrancis on March 11, 2023

    I only made the fish kebabs and we loved them. I hand cut the fish and might have gotten carried away, I would have liked the fish to be a bit chunkier. The lemon, dill and capers were perfect partners. Next time I’ll cut back on the salt just a little

  • Poppyseedbagel on September 17, 2022

    Agreed about cutting in the food processor not by hand, for speed. This was so delicious but I wonder if the water wouldn’t have run as much if I’d chopped. Best cooked in a non-stick pan. An amazing combination of flavours, that we had as a main course for two with salad. I used monkfish.

  • sbessell on June 21, 2020

    Excellent, would make again. Was concerned about the mince, so opted to chop fish into large chunks and pulse a few times in the food processor. Eggplant dip and preserved lemons were also great.

  • StephEpices on December 26, 2019

    These are very good but may have held together better with a smaller cut or mince.

  • JLDuck on September 14, 2016

    Mince rather than cut finely (unless you are a brilliant cutter!)

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