Kubba fish with sauce Aharamoula

Ingredients

Of Kubba

1 / 2 kilo fish fillet

1 / 2 Kilo Bulgur (drenched)

   Salt and pepper

1 / 2 teaspoon nutmeg

Of filler

2 tbsp olive oil

1 onion finely chopped large

  Salt and pepper

1 teaspoon cinnamon

3 tablespoons minced parsley large

Heavy oil for frying

Sauce Aharamoula

1 green pepper

1 red pepper

8 tomatoes, chopped and refinery

2 cloves garlic, minced

2 tbsp olive oil

  Salt and pepper

1 / 2 teaspoon ground cumin

1 / 2 teaspoon dried red hot pepper ground

Way
Of Kubba
- Chopped fish fillet in the electric mincer, then add drained bulgur and season with salt, pepper, nutmeg and chopped again until it becomes soft.
- Heat oil in a pot on medium heat then add the onions, stirring for 3 minutes until softened.
- Season the mixture with salt and pepper and cinnamon, then add parsley and stir for 5 minutes then remove from heat and leave to cool.
- Wet hands with cold water and the dough is taken from a small gland the size of an egg.
- Thumb pressure on the gland to the work of a gap, so that becomes the form of a small cup of the mixture stuffed a little padding, and a cup in the form of a small ball.
- Heat oil in a pot on medium heat and fry until the gland to a golden color, then remove to paper towel to absorb excess oil.
Sauce Aharamoula
- Painted red and green peppers with a little oil and roasted by placing directly on the fire or in the oven until crust is brown.
- Put the peppers in a plastic bag and wrapped tightly and leave for a few minutes and then tends sowing and outer shell and tear into very small pieces.
- Heat the oil in the meantime and put the garlic and tomatoes and season with salt and pepper, and simmer over low heat for 30 minutes to evaporate a large amount of tomato juice. Then add the pepper and the volatility of the contents well and leave for 5 minutes.
- When you put a little introduction Aharamoula sauce in a plate stacked above Kubba fish, served with small wooden skewers.