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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth. | 2. Chill, covered, for 1 hour or until cold. | 3. Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper. | 4. In a large skillet, heat the vegetable oil till hot but not smoking. | 5. Fry the fish rolls in batches, turning once, until golden. | 6. Drain on paper towels. | 7. The fish rolls may be made 1 day in advance and kept covered and chilled. | 8. In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through. | 9. Add the rolls. | 10. Simmer, covered, for 10 minutes. | 11. Remove the skillet from the heat and let fish rolls cool in sauce. | 12. Serve chilled or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
non	1 1/2		skinless cut	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
matzo meal	1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
kosher salt	1	teaspoon		-	-	-	-
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
tomato sauce	1	can		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.