Baluk plakki PDF Print E-mail

Baluk Plakki

This is a favorite dish among Jews from Turkey.

3 pounds cleaned fish (any firm-fleshed fish)
1/2 cup oil, butter or vegetable shortening
Salt, to taste
2 large onions
4 large tomatoes or 1 cup strained, canned tomatoes
1 cup boiling water
Parsley and/or fresh mint
Lemon wedges (optional)

Prepare fish as for broiling. Rub inside and outside with oil and salt lightly. Broil under low heat, turning when inner side is brown, then brown outer side. Place the fish in a 13 x 9-inch baking dish. Cover with sliced onions and tomatoes or the strained canned tomato. Sprinkle lightly with salt, and bake 20 minutes at 400 degrees F.

Add 1 cup boiling water and baste. Bake 5 to 10 minutes longer.

Serve either hot or cold, garnished with parsley and/or fresh mint. Serve with lemon wedges if desired.

Serves 6.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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