קציצות דג בנוסח מרוקאי של חגית אלקבץ

Spicy Moroccan Fish Balls (Cakes) 500 grams of fresh tuna fish 500 grams of flatfish Soak for about an hour with vinegar. Wash well ... Grind the fish in a meat machine along with: A bunch of cilantro 7-8 cloves of garlic After grinding, add to the mixture: 4 tablespoons regular breadcrumbs Salt black pepper Spoon of cumin Half teaspoon cloves And about 3 tablespoons of oil Mix well ... In a wide pot (sotage) boils a little less than half a pot of water, 1/4 cup oil, paprika, salt, gamba strips, 2 garlic cloves, hot pepper or small chate peppers (for spicy) Bring the pot to a boil and only then put the patties in it, Cover the pot for cooking for 30-40 minutes Then add 3 tablespoons tomato paste. At this point we will make sure to pick up sauce from the pot to crush tomatoes and from time to time turn the pot that everything will unite and get thick sauce. After that we will continue to cook without covering another 15-20 minutes on medium flame. At the end a little coriander will be scattered. Enjoy Hagit Elkabetz