Baharat-spiced hake
4-6
Easy
15 minutes
15 minutes
“Baharat, or Middle Eastern/Lebanese 7-spice mix, delivers a deep, smoky sweet flavour, which adds depth to hake or anything you’re braaiing. I’ve taken some liberties with my version but all the important spices are there.”
Ingredients
Method
- 100 g Woolworths preserved lemon
- ¼ cup canola oil For the baharat:
- 1 T ground cumin
- 1 T smoked paprika
- 1 t cracked black pepper
- 1 t ground coriander
- ½ t nutmeg
- ½ t ground cardamom
- 1 clove
- salt, to taste
- 450 g Woolworths frozen hake medallions, thawed
- salt, to taste
- ⅓ cup extra virgin olive oil, plus extra for drizzling
- 180 g hummus
Method
Ingredients
1. Blitz the preserved lemon and olive canola oil to make a smooth paste. Set aside.
2. To make the baharat, grind all the spices together until fine but still a little textured using a mortar and pestle.
3. Pat dry the hake using kitchen paper and season with salt. Mix 2 T baharat with the olive oil to make a paste, then rub onto the hake.
4. Heat a grill and oil lightly. Braai or grill the hake for 5 minutes on both sides until charred.
5. To serve, swirl the hummus and preserved lemon paste onto a plate and place the grilled fish in the centre. Serve with salad and flatbreads, if desired.
Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke
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