Aish Merahrah Pascuense Style

Ingredients

In this Pascuense adaptation of Aish Merahrah, we incorporate taro flour alongside wheat flour to give the bread a unique texture and flavor. The filling is transformed by using locally caught fish and tropical fruits, such as pineapple and mango, which add a refreshing sweetness. The lime dressing replaces the traditional Egyptian condiments, adding a vibrant citrusy note that complements the tropical flavors of the dish. We alse have the original recipe for Aish merahrah, so you can check it out.

• 2 cups (250g) wheat flour 2 cups (250g) wheat flour
• 1 cup (125g) taro flour 1 cup (125g) taro flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 pound (450g) fresh fish fillets (such as mahi-mahi or snapper) 1 pound (450g) fresh fish fillets (such as mahi-mahi or snapper)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup diced pineapple 1 cup diced pineapple
• 1 cup diced mango 1 cup diced mango
• 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint 1/2 cup chopped fresh mint
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 55g (10g sugars)
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, taro flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and knead until a smooth dough forms. Add more water if needed.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, preheat the grill to medium-high heat.
6. 6.
   In a small bowl, mix together the olive oil, ground cumin, paprika, garlic powder, and salt to create a marinade for the fish.
7. 7.
   Brush the fish fillets with the marinade and grill for 4-5 minutes on each side or until cooked through. Remove from the grill and let them cool slightly.
8. 8.
   Once the dough has risen, divide it into small balls and roll each ball into a thin circle.
9. 9.
   Heat a non-stick pan over medium heat and cook each bread circle for 2-3 minutes on each side until lightly browned. Set aside.
10. 10.
    In a mixing bowl, flake the grilled fish into small pieces.
11. 11.
    Add the diced pineapple, diced mango, chopped cilantro, chopped mint, lime juice, olive oil, salt, and pepper to the bowl with the fish. Mix well to combine.
12. 12.
    To assemble, place a spoonful of the fish and fruit mixture onto each bread circle and fold it in half to form a semi-circle.
13. 13.
    Serve the Aish Merahrah Pascuense Style with extra lime wedges on the side for added tanginess.

Treat your ingredients with care...

• Taro flour — Taro flour adds a unique flavor and texture to the bread. If you can't find taro flour, you can substitute it with cassava flour or simply use all-purpose flour.
• Fresh fish fillets — Choose fresh fish fillets that are firm and have a mild flavor. Mahi-mahi or snapper work well in this recipe, but you can use any white fish of your choice.
• Pineapple and mango — Use ripe and juicy pineapple and mango for the filling to enhance the tropical flavors of the dish.
• Lime dressing — Adjust the amount of lime juice according to your taste preference. You can also add a pinch of sugar to balance the acidity if desired.
• Fresh herbs — The combination of cilantro and mint adds a refreshing herbal note to the filling. Feel free to adjust the amount of herbs based on your preference.

Tips & Tricks

• If the dough is too sticky, dust your hands and work surface with flour while kneading.
• To save time, you can use store-bought flatbread or tortillas instead of making the bread from scratch.
• Experiment with different tropical fruits like papaya or passion fruit for a variation in flavors.
• Add a touch of chili powder or hot sauce to the fish filling for a spicy kick.
• Serve the Aish Merahrah Pascuense Style with a side of fresh salad or roasted vegetables for a complete meal.

Serving advice

Serve the Aish Merahrah Pascuense Style as a main course for lunch or dinner. Accompany it with a side of mixed greens dressed with lime vinaigrette to complement the flavors of the dish.

Presentation advice

Arrange the Aish Merahrah Pascuense Style on a platter, garnished with fresh cilantro leaves and lime wedges. The vibrant colors of the tropical fruits will make the dish visually appealing.