Moroccan ‘fish’ balls with Tomato Sauce and Freekah Salad

Some really special recipes here for you today.

Firstly a Moroccan ‘fish’ balls with tomato sauce by inspiring Chef Avital Sebbag – I had the great pleasure of attending an incredible shabbat dinner at her house during my time in Tel Aviv earlier in the year – one of the warmest family meals, great conversatio, generous and warm company and a huge and delicious vegan feast.

These vegan “CHRAIME” fishballs were served as a starter and they were so delicious I of course wanted to recreate them at home. Luckily Avital sent me the recipe (which I’ve tweaked just a little because of the availability of some ingredients). Its absolutely delicious, a gorgeous rich tomato sauce with light and fluffy ‘fish’ balls.

Avital says ‘The recipe is a vegan adaptation for the Moroccan dish my mother used to make every Friday night with Fish’

I’m sure you’ll love them.

My second dish (to accompany) is a big Freekah salad – again inspired by one of my experiences in Isreal.
During the Vibe Isreal vegan food tour we spent an educational not to memtion delicious morning with Food Historian Uri Mayer-Chissick – we foraged for herbs, baking fresh bread, learning about fermentation and ate the most incredible freshly made food.
One of the dishes was Freekah with greens which I’ve not really cooked with before but I loved its smokey flavour and nutty texture. Again I wanted to create my own version.

So I’ve made a big Freekah salad with cherry tomatoes, tons of herbs, tossed in a pomegranate molasses dressing then topped with pistachio dukka and green cashew sauce. A flavour and texture explosion.

Info

 

  4-6 servings
  30 minutes preparation time
  30 minutes cook time

Ingredients

Freekah salad;

  • 2 cups Freekah
  • 6 cups water
  • Pinch salt
  • 2 handfuls cherry tomatoes sliced
  • 3 Spring onions sliced
  • Big handful mint
  • Big handful coriander
  • 3 tbsp pomegranate seeds
  • Drizzle olive oil
  • Big pinch sea salt

Dressing for the salad;

  • 1 tsp Pomegranate molasses or maple syrup
  • 1 tsp Olive oil
  • 2 tbsp white wine vinegar
  • Pinch sea salt

Green cashew tahini sauce.

  • 1/4 cup cashews soaked for at least 3 hrs.
  • 1 tbsp tahini
  • Handful coriander (stalks included)
  • Handful mint
  • Juice 1 lemon
  • 1/2 tsp sea salt
  • 1/2 cup water

Pistachio Dukkah;

  • 100g raw, unsalted pistachios
  • 1 tbsp. cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 1 or 2 sprigs of fresh mint
  • 1 tsp pink himalayan salt
  • 1/2 tsp chilli flakes

 

Recipe for 20 Vegan “CHRAIME” fishballs – which is a Moroccan dish

  • 2 packs firm tofu
  • 3 Nori seaweed sheets
  • 3 garlic cloves
  • 1 cup of Coriander
  • 1 chili pepper
  • 1 large onion.
  • 1 tablespoon of Atlantic coarse salt
  • 1 spoon Black Pepper
  • 1 tsp spoon Turmeric
  • 6 tomatoes
  • 2 tbsp tomato purée
  • 1 bottle of quality pasatta
  • 1/4 cup of a high quality olive oil
  • 1/2 tbsp cumin seeds
  • 1 tsp Salt
  • Black pepper

Directions

To make the freekah salad;

  1. Firstly cook the freekah by – combine 2 cup cracked freekeh, 6 cups water and a pinch of salt. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, until all the water has been absorbed.
  2. Allow to cool then add to a large bowl, then mix in all the fresh ingredients.
  3. Pour over the pomegranate dressing, toss to combine.
  4. Finally drizzle with a little olive oil and big pinch of sea salt.

To make the pomegranate salad dressing;

  1. Add all the ingredients to a jar with a lid, shake to combine.

To make the Green cashew tahini dressing;

  1. Add all the ingredients to a mini chopper or blender and blitz to a smooth and creamy dressing.

To make the Pistachio Dukkah;

  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
  3. Add mint leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.

To compile;

  1. Add the dressed freekah salad to a large bowl. Top with the cashew dressing and dukkah.
  2. Serve with the vegan fish balls..

 

To make the Vegan fish balls;

  1. Blend in a food processor the following ingredients: garlic, onion, spices, coriander, nori, chili
    Smash the tofu with a fork
  2. Add the spices to the blend

Rolling the vegan balls;

  1. Roll to medium size meatballs and flatten the ball
  2. Place in a pre-oiled baking dish and bake for 15 minutes at 200 degrees Celsius

Preparing the sauce:

  1. Chop onion and steam in olive oil, chop tomatoes and add to onions.
  2. Add the tomato paste and water and simmer for about half an hour.
  3. Add the meatballs and simmer for half an hour

Plating:

  1. Place red sauce on a plate on top add the “CHRAIME”- 2 -3 balls
  2. You can garnish with coriander leaves

Bon appetite

The recipe was taken from Chef Avital Sebbag author of “Five seasons in the kitchen-Zen inspired vegan cooking”
You can find 75 easy seasonal recipes in the cook book and purchase at: http://www.avitality.co.il/english
https://www.instagram.com/avitalsebbag/

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