It makes sense to grill more fish than you need to serve and make a fish salad with the delicious leftovers (see NOTE)
Serves 4 (more…)
Main Courses
Tigania & Tomato-less Tigania
The first recipe is a more recent version with tomato, and is based on the tigania my neighbor, Zenobia Stefa, prepares every so often. The second is the older and most common tigania served in island taverns. Since in my house we hardly ever have occasions for a late night snack, I like to serve my tigania with tagliatelle or ziti, or with mashed potatoes, as a main course.
Tigania
Serves 4-6
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Roasted Leg of Lamb with North-African Spices, Lemon, and Onions
Adapted from Mediterranean Hot and Spicy
I call this herb and spice rub ‘North-African’ because besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition it is spiked with harissa, the ubiquitous hot pepper paste, that is to Arab North-Africa what chili oil is to Asia.
With the same spice mixture you can rub poultry, beef, or pork, two to three hours before grilling, and leave at room temperature. Or you can mix 3 tablespoons of this rub with 3 tablespoons thick yogurt and baste chicken breast or legs, or skewered lamb and pork, before grilling. Better yet, leave in the refrigerator overnight, in the spicy yogurt marinade.
Makes 6 servings (more…)