Cultural Fusion: Sardine Fish Balls

A vibrant plate of Moroccan sardine fish balls, beautifully arranged with lemon slices and fresh herbs.

During my travels in Morocco, I came across a simple yet delicious dish: sardine fish balls. This meal is a fascinating mix of cultures, combining Moroccan spices with the Jewish tradition of mincing fish. In Ashkenazi Jewish households, gefilte fish, which means “stuffed fish,” was a common dish served on the Sabbath.

Because of the religious law of “Borer,” meaning separating non-edible from edible (i.e., bones from flesh), the Jews minced the fish before the Sabbath, allowing them to observe the law. Stuffing the minced fish back into the skin was a way of stretching the meal. While the stuffing method is less common now, the name remains. Gefilte thus allowed Jews to eat and enjoy fish on the Sabbath.

Ingredients:

• Sardines or any fish you desire

• A blend of turmeric, cumin & chili 

• Garlic

• Parsley

• Bay leaf

• Tomatoes 

• Preserved lemons, if available

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Instructions: 

1. Mince the sardines.

2. Blend turmeric, cumin, and chili together and add to the minced fish. Also, add grated garlic and chopped parsley to the minced fish. Then make the minced fish into a ball.

3. Grate two whole tomatoes in a pot.

4. Add a bay leaf and let the grated tomatoes simmer a bit.

5. Then add the fish balls.

6. Add some preserved lemons

   
   

Kitchen tool needed: Grater