Assyrian Fafaru

Ingredients

In the Assyrian adaptation of Fafaru, we replace the traditional Polynesian ingredients with Assyrian spices and flavors. The marinade incorporates Assyrian spices like cumin, coriander, and paprika, giving the dish a distinct Assyrian twist. Additionally, we introduce sumac and pomegranate molasses to enhance the flavors and create a unique taste profile. We alse have the original recipe for Fafaru, so you can check it out.

• 500g (1.1 lb) fresh tuna or mackerel fillets 500g (1.1 lb) fresh tuna or mackerel fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 tablespoon sumac 1 tablespoon sumac
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Assyrian flatbread, for serving Assyrian flatbread, for serving
• Pickled vegetables, for serving Pickled vegetables, for serving
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine olive oil, pomegranate molasses, sumac, cumin, coriander, paprika, salt, and pepper to make the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and grill for about 4-5 minutes per side, or until cooked through and slightly charred.
5. 5.
   Once cooked, transfer the fish to a serving platter.
6. 6.
   Serve the Assyrian Fafaru with Assyrian flatbread, pickled vegetables, and a side of yogurt sauce.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can make a substitute by reducing pomegranate juice with a little sugar and lemon juice until it thickens.
• Sumac — Sumac adds a tangy flavor to the dish. If you don't have sumac, you can substitute it with lemon zest for a similar citrusy taste.

Tips & Tricks

• For a smokier flavor, you can grill the fish over charcoal instead of using a gas grill.
• Adjust the amount of spices according to your taste preferences. Add more or less depending on your desired level of spiciness.
• Serve the Fafaru with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a milder taste, you can reduce the amount of sumac in the marinade.
• Experiment with different types of fish to find your favorite variation of Assyrian Fafaru.

Serving advice

Serve the Assyrian Fafaru as a main dish accompanied by Assyrian flatbread, pickled vegetables, and a generous dollop of yogurt sauce. Garnish with fresh herbs like parsley or mint for an added touch of freshness.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle them with a little extra pomegranate molasses, and sprinkle sumac on top for an attractive presentation. Serve the pickled vegetables and yogurt sauce in separate bowls alongside the fish. Place the Assyrian flatbread in a basket or on a separate plate for easy serving.