Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, "married" sardines. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
"Married" sardines is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. "Married" sardines is something which I have loved my whole life. They’re nice and they look wonderful.
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To begin with this particular recipe, we must first prepare a few components. You can cook "married" sardines using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make "Married" sardines:
- Get 1 kg sardines
- Get 4-5 cloves garlic, finely chopped
- Get 1 bunch parsley, finely chopped
- Make ready salt, lemon, oregano
With the fatty sardines the somewhat sweet stuffing because of the apricots works great. I am used to very small sardines, but I found big ones. Sardines mariées (married sardines) are stuffed with chermoula, a marinade that is as much part of the Moroccan cooking heritage as couscous. The judges - celebrated chefs Haim Cohen and Eyal Shani, restaurateur Rafi Adar and food writer Michal Ansky - taste her "Majuji," or married sardines.
Instructions to make "Married" sardines:
- Clean and butterfly the sardines, removing the head and the backbone, taking care that you don't cut them in half.
- Spread the butterflied fish on a plate, with the skin at the bottom and place garlic and parsley on the inside.
- Place the second one on top of the first ("marrying") so that the stuffing is enclosed between them.
- Grill in the oven or on a charcoal grill.
- When they are ready prepare an oil and lemon dressing (optionally you can add 2 tbsp mustard) and serve while warm.
Until then I knew that only humans did that, so it took me by surprise. The truth is, however, that the more I was drawn into this unusual union the more I … Moroccan stuffed fried sardines are given a romantic name due to the genius way they're coupled, or sandwiched together. We call them sardine mzeouej (married) or machrouk (in association) or ashiq we ma'ashuk (lovers). Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Cut away and discard any tails.
So that’s going to wrap this up with this special food "married" sardines recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
