| Abstrakt: |
This article provides a recipe for fish cakes with herbs and labneh. The recipe involves mincing flathead and trout fillets and combining them with mint, coriander, parsley, green chili, lemon zest, salt, pepper, turmeric, fennel seeds, cumin, and olive oil. The mixture is formed into patties and fried until golden. The fish cakes are then served on a bed of labneh, topped with sumac, and garnished with fresh herbs and lemon. The recipe is taken from the book "Ellie's Table" by Ellie Bouhadana. [Extracted from the article] |
