In ancient Baghdad, the greatest translator was Hunayn Ibn-Ishaq, a physician who translated all of Galen’s medical works and most of Aristotle, Plato and Hippocrates.
- PICS Fellows Lecture: "Good and Bad Muslims, Good and Bad Citizens: Media Coverage of the French Veil Debates"
(Monday, December 09, 2013 4:00PM) - Dearborn Public Library Presents "Let’s Talk About It: Muslim Journeys, Connected Histories"
(Tuesday, December 10, 2013 7:00AM) - Syra Arts Presents Helen Zughaib "Soaring Spirits" Opening Reception
(Tuesday, December 10, 2013 6:00PM) - The Jerusalem Fund Presents "My Voice Sought the Wind" with Susan Abulhawa
(Wednesday, December 11, 2013 12:30PM) - ADC Michigan Annual Gala
(Friday, December 13, 2013 AM)
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- Arab-American Day
(Saturday, December 07, 2013) - Detroit Unleaded Back by Popular Demand Starting Today in Novi
(Friday, December 06, 2013) - Hamtramck Launches Arab Mural Project
(Thursday, December 05, 2013) - ASA National Council Votes Unanimously To Endorse Academic Boycott of Israel
(Wednesday, December 04, 2013) - "5 Broken Cameras" Wins Palestine's First Emmy
(Tuesday, December 03, 2013)
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Salonah - Fish in Tomato Sauce
This dish goes well with cooked rice or mashed potatoes. Serves about 8.
- 3 pounds hamour fillet, cut into large pieces
- 3 tablespoons lemon juice
- 3 teaspoons salt
- 2 teaspoons ibzar
- oil for frying
- flour
- 2 medium onions, finely chopped
- 1/2 hot pepper, finely chopped
- 4 cloves garlic, crushed
- 3 medium tomatoes, finely chopped
- 4 tablespoons tomato paste, diluted in 1-cup water
- 2 tablespoons finely chopped fresh coriander leaves
- 1/2 lemon, finely chopped (with peel)
- 3 1/2 cups water
Rub fish pieces with a combination of lemon juice, half of the salt and half of the ibzar, then marinate for 30 minutes.
Place oil in a saucepan to a depth of 1 inch and heat, then roll fish pieces in flour and fry over medium heat until light brown – about 10 minutes. Remove fish pieces and drain on paper towels, then set aside.
Remove oil with the exception of 4 tablespoons, then sauté onions and hot pepper over medium heat for about 10 minutes or until they begin to brown. Add garlic, tomatoes, tomato paste and coriander then cover and cook over medium/low heat for 10 minutes, stirring a number of times. Stir in remaining salt and ibzar as well as chopped lemon, then stir-fry for another 3 minutes. Add water and bring to a boil, then cover and simmer over medium/low heat for 10 minutes. Add fried fish then re-cover and simmer for a further 5 minutes.
Place in a serving platter with edges then serve.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |