Shared by Ruhama Shitrit
Shared by Ruhama Shitrit
Ktzitzot Dagim (Moroccan Fish Patties)
Yield: 6-8 servingsTime: PT0H2M
Ktzitzot Dagim (Moroccan Fish Patties)
Yield: 6-8 servingsTime: PT0H2MFamily Journey
MoroccoTirat Carmel, IsraelHaifa
Brookline, MANewton, MA
In many Jewish families, it’s customary to eat fish, which are seen as an omen for blessings in the year to come, on Rosh Hashanah. Recipe writer Ruhama Shitrit follows that tradition, and makes ktzitzot dagim (fish patties) for her holiday meal. Bright and herbaceous, these cod patties, which are inspired by her husband Yossi’s Moroccan heritage, are seasoned with cumin, paprika, and sumac, and cooked in a deeply savory sauce of chickpeas, tomatoes, and harissa.
On Ruhama’s table, these Moroccan fish patties represent wishes for a blessed new year — and the beautiful multitude of cultures in her family. You can make these a day ahead; they’re even better the next day, when they’ve had a chance to sit in the sauce.
Read more about Ruhama Shitrit’s family journey in “Cooking Is How Instagram Star Ruhama Shitrit Shares Herself With Her Kids” and get the recipes for her Tomato, Onion and Amba Salad and Iraqi T'bit.
Ingredients
For the fish balls:
- 1 ½ lbs. skinless cod
- 1 bunch parsley, washed and dried, plus more for garnish
- 1 bunch cilantro, washed and dried
- 1 small Yukon Gold potato, halved
- 1 shallot, peeled and halved
- 3 garlic cloves, peeled
For the fish seasoning:
- 1 teaspoon kosher salt
- 1 teaspoon smoked salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sumac
- 1 tablespoon honey
- Zest of 1 lemon
- 1 large egg
- 2 tablespoons breadcrumbs
For the sauce:
- 5 tablespoon olive oil
- 1 tablespoon caraway seeds
- 1 tablespoon cumin seeds
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 sliced red bell pepper
- 1 sliced jalapeno
- 8 garlic cloves
- ½ lemon, sliced and seeded
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste
- 10 campari tomatoes, quartered
- 1 tablespoon light brown sugar
- ½ cup water
- 1 cup cooked chickpeas
- ¼ cup chopped cilantro
Preparation
Step 1
Season the fish with a pinch of salt and let it sit for 5 minutes. Pat the fish dry with paper towels and add the fish and fish mixture ingredients to a large food processor. Pulse 3-5 times, until well chopped and just slightly chunky.
Step 2
Remove from the food processor, add to a bowl and add the fish seasoning to the bowl. Mix well to combine. Cover with foil and refrigerate.
Step 3
Meanwhile, make the sauce: Heat a large skillet over medium heat and add the olive oil, caraway seeds, cumin seeds, salt, and paprika to the skillet. Let the spices toast and bloom for a minute, then add the red pepper, jalapeno, lemon, garlic, tomato, and harissa paste. Stir together until fragrant, 3-5 minutes. Add the tomatoes, sugar and water and let the sauce cook for 20 minutes on low heat, lightly simmering.
Step 4
Remove the fish mixture from the fridge and form into 25 balls, around 1” each. Add the fish balls to the sauce and pour in the chickpeas. Add the chopped cilantro to the pan and let it cook on low heat, covered, for 40 minutes. Garnish with fresh parsley leaves and serve hot.
