Egyptian-style Tsukejiru

Ingredients

In this Egyptian adaptation of Tsukejiru, we replace the traditional Japanese ingredients like soy sauce and dashi with Egyptian spices such as cumin, coriander, and turmeric. Additionally, we incorporate grilled fish into the dish to add a unique Egyptian touch. These modifications infuse the soup with the flavors and aromas of Egyptian cuisine while still maintaining the essence of Tsukejiru. We alse have the original recipe for Tsukejiru, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 4 fish fillets (such as Nile perch or tilapia) 4 fish fillets (such as Nile perch or tilapia)
• Olive oil for grilling Olive oil for grilling
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the lentils to the pot and stir well to coat them with the onion and garlic mixture.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.
5. 5.
   While the lentils are cooking, preheat a grill or grill pan over medium-high heat.
6. 6.
   Season the fish fillets with salt, pepper, and a sprinkle of ground cumin.
7. 7.
   Brush the grill with olive oil and place the fish fillets on it. Grill for about 3-4 minutes on each side, or until cooked through.
8. 8.
   Once the lentils are cooked, add the ground cumin, ground coriander, ground turmeric, salt, and pepper to the pot. Stir well to combine and let it simmer for another 5 minutes.
9. 9.
   Remove the soup from heat and use an immersion blender to blend it until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
10. 10.
    Serve the Egyptian-style Tsukejiru in bowls, topped with a grilled fish fillet and a sprinkle of fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Fish — Make sure to pat the fish fillets dry before grilling to ensure a crispy exterior.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the lentil soup.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a chunkier soup, you can blend only half of the lentils and leave the rest whole.
• Experiment with different types of fish to find your favorite pairing with the lentil soup.
• Garnish the soup with a dollop of Greek yogurt for added creaminess.

Serving advice

Serve the Egyptian-style Tsukejiru hot, accompanied by warm pita bread or Egyptian flatbread. It can be enjoyed as a main course for a satisfying meal.

Presentation advice

Present the Egyptian-style Tsukejiru in deep bowls, with the grilled fish fillet placed on top of the smooth lentil soup. Garnish with a sprinkle of fresh cilantro for a pop of color.