2023-05-05 14:01:48
Last March, chef Oded Oren released his first cookbook, entitled ‘Oren, a personal collection of recipes from Tel Aviv’. A book full of dishes from a chef who knows many different cuisines. The book is full of Mediterranean and Middle Eastern dishes where simplicity and taste are central. Became curious? Then read on quickly. At the bottom of this article you will find a recipe for fish kebabs with preserved lemon and tzatziki. Hmmm!
History
Oded Oren grew up in Tel Aviv and has mastered several cuisines. Through friends and family he came into contact with Iraqi, Moroccan, Tunisian and Libyan cuisine, in addition to the cuisine of his Ashkenazi Jewish family. After school he became a chef and learned a lot about French and European cuisine. Eventually Oren developed his own way of cooking. After working for a period as a (very) young chef in a famous restaurant in Tel Aviv, he left for London. He eventually came to the realization that he needed to open his own restaurant to create a community and see people eat his dishes.
Simple but delicious dishes
The food Oren prefers to cook these days is “simple, bold and fresh.” Although the names of the dishes sometimes suggest otherwise (hake arayes with lamb fat and spice yoghurt), the recipes are relatively simple. The ingredients are also easy to find in the Netherlands, which is nice! There is a lot of work with herbs, raw vegetables, but a striking aspect are the fish dishes. Oded Oren works a lot with fish because of its versatility. The recipes are simple and to be honest, the smell of the dishes greets you when you open this book. You can do a lot with just the basic recipes for tahini and labneh, for example. The book even has a separate chapter for herbs, but also a chapter about pickled lemons. I can’t wait to get started!
Recipe: fish kebabs with preserved lemon and tzatziki
Do you also want to get started with the recipes of Oded Oren? We can share a recipe with you. Below you will find the recipe for the fish kebabs with preserved lemon and tzatziki. Perfect for an evening of dining! This recipe is for 3 people.
Ingredients for the fish kebabs
- 350 grams hake fillet, in 5 mm cubes (can be replaced with other firm white fish)
- 130 grams white onion, finely chopped
- 30 grams flat leaf parsley leaves, finely chopped
- 30 grams coriander, finely chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 30 grams of preserved lemons, finely chopped
- 1/4 teaspoon sea salt
- 10 ounces olive oil, plus extra for grilling and drizzling
Ingredients for the tzatziki
- 200 grams of cucumber
- 2 cloves of garlic
- 250 grams of Labneh
- Juice of 1/2 lemon
- Sea salt
Method of preparation
Toss the cubes of hake fillet, white onion, flat-leaf parsley and fine coriander together in a large mixing bowl. Add the cumin, ground coriander, preserved lemon, salt and olive oil. Mix everything together with your hands by picking up the fish mixture over and over and slamming it hard against the inside of the mixing bowl until it forms a ball. (This makes the fish mixture elastic and gives the fish a better texture after baking.) Roll cylindrical kebabs of 50 grams of the fish mixture and place in the refrigerator for a few hours.
Light the charcoal barbecue (or use a grill pan). Rub the kebabs with olive oil and grill for 2 to 3 minutes on each side, until firm and cooked through.
Make the tzatziki: finely chop the cucumber and squeeze out any excess moisture. Finely grate the garlic, place all ingredients in a bowl and season with additional lemon juice and salt, if needed.
Serve the kebabs with plenty of tzatziki and a drizzle of olive oil.
Ears | Oded Ears | 29.95 euros
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