Spicy Israeli Fish Balls

I love shopping for my fresh fruit and vegetables at the shuk (open-air market) in Tiberias. It is a small shuk and I’ve learned quickly which vendors sell the best greens or heirloom veggies and from whom to buy the basics. Then there are the fruit peddlers whose families have been in the same spot for generations. What stories they can tell us of their pioneering spirit!!

My favorite activity in the shuk is to watch the seasoned Israeli cooks shop. These women are famous for their recipes that are  full of flavor and culture. I often wanted to ask them what they will be preparing with all those tomatoes and why does everyone have Swiss chard in their shopping bags? What were their families eating?

The mystery was answered by a sweet and warm Sephardi woman a few weeks ago. ‘It is the spicy fish balls, my Metuka (Sweetie).’ She then told me her special recipe that I a am happy to share with you.

Ingredients:

Sauce Ingredients

• 20 fresh tomatoes roasted
• lots of Galilee Green Olive Oil – start with ⅓ of a cup
• 2 bell peppers – pick two of your favorite colors
• 1 hot pepper
• 2 celery stalks – save the leaves for the fish mixture
• 4 Swiss chard leaves
• 8 – 10 garlic cloves smashed
• Saffron – optional
• ¾ cups chickpeas
• ½ tablespoon coriander seeds
• ½ tablespoon cumin seeds
• 1-2 teaspoons sugar
• 1 teaspoon hot red pepper flakes – optional

Fish Mixture

• 1 kilo fish – I mix 2 types – carp and something white like talapia or flounder
• 1 egg
• ½ teaspoon ground cumin
• 1 onion grated
• 1 packed cup finely chopped cilantro leaves
• celery leaves from the 2 celery stalks
• 2 tablespoons of Galilee Green Olive Oil
• ½ teaspoon salt
• ½ tablespoon sugar
• 1 tablespoon bread crumbs

Directions:

1. Wash tomatoes and roast in the oven for 20-30 on 200C/390F until the skin is cracking and peeling
2. Wait until the tomatoes are cool enough to touch. Peel and chop tomatoes in a bowl and set aside
3. Heat up the Galilee Green Olive Oil in a low to medium flame in a deep and wide frying pan that has a lid
4. Add: sliced peppers, chopped celery stalks, chopped Swiss chard, garlic cloves, chickpeas, herbs, sugar and spice
5. Stir the sauce all the while adding the ingredients
6. Add hot red pepper flakes for extra heat
7. Add chopped tomatoes, cover the pan and simmer while you are preparing the fish ball mixture
8. Mix all the ingredients for the fish mixture adding the egg last and mix well
9. To make fish balls, have a bowl of water by your side and wet your hands and gently form medium sized fish balls
10. Drop the the fish balls into the sauce in an even pattern
11. You should have about 24 balls
12. Cover and lower flame
13. Cook for approximately 45 minutes

Please enjoy the experience of preparing this dish and making it your own. Your home will smell of love!
Shabbat Shalom!

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