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Chermoula Fishcakes, or as we call it in the Middle East... 'Chrime' (Chry...Meh), which is a slow cooked fish in a spicy tomato and garlic-pepper chili sauce. It slowly became a national staple where you can find every family enjoying this flavor packed single pan dish, on a Friday evening when the whole family is coming together after along week. Chermoula, which is native to Libya in North Africa, is a medley (similar to chili oil) typically made of crushed garlic, paprika, cumin and caraway seeds, and it's widely used throughout the Middle East and North Africa, as a base for many sauce, but typically slow cooked tomato sauce with freshly caught local thick fish filets. This dish requires bread, as the sauce is really what it's all about here. Any freshly backed white or country bread will do, but traditionally it is eaten with some good old Challah bread, and we are nothing but suckers for traditions. So... Let's do it! Ingredients: For the Chermoula Sauce 1 Garlic head chopped (10-12 cloves) 1 Tbsp Cumin seeds 1 Tsp Caraway seeds 1 Tbsp Sweet Paprika 1 Tsp crushed hot chili 1 Tsp Salt ½ Cup Neutral oil For The Fishcakes 1lb white fish filets cut into small 2" (5cm) cubes (firm, boneless and skinless like; cod, fluke or halibut) 1 Cup fresh, chunky breadcrumbs 1 Red onion, mince 1-2 Chopped serrano chili 1 Eggplant 1 Red Bell pepper 1 Green (Anaheim) pepper 1 Tsp Cracked Cilantro seeds 2 Large eggs ½ Cup chopped Cilantro ¼ Cup Chopped Dill Salt and white pepper to taste 3 Tbsp Neutral oil For the Sauce 1 Cup strained tomato sauce 2 Tbsp Chermoula sauce ½ Tsp Turmeric 1 Tsp Sugar 2 Tbsp Tomato paste Salt + Pepper to taste ½ Cup Fish stock or water 1 Cup Neutral oil For the garish Dill Step 1 The Chermoula In a bowl combine all the dry ingredients Add the oil to a mid-size pan over low heat Add chopped garlic and gently fry till garlic become translucent Pour oil and garlic into the bowl with dry ingredients and mix well Allow to cool down for 1hr before use, or transfer to a jar and keep refrigerated up to 2 weeks Step 2 The Prep Cut the eggplant in half Score the eggplant flesh with a knife in a criss-cross diagonal lines pattern Rub the eggplant flesh with oil and coat with oil the Red and green peppers as well Place on a baking sheet (place the eggplant flesh side down) and roast in a 400°F (204°C) pre-heated oven, for 35-40min Remove from oven (you may have to remove green pepper first after 25min) and cover with plastic film. Allow to cool down for 20min (this will allow for you to peel the pepper skin easily) Using a spoon, scoop the roasted eggplant flesh and transfer to a small bowl Peel the peppers removing the skin, then coarsely chop and transfer to a small bowl Step 3 The Fishcakes Into a food processor combine the fish cubes with all other ingredients (including roasted eggplant) Using the pulse action, chop and blend all ingredients into a coarse paste Into a nonstick pan over medium low heat, add 3 Tbsp neutral oil Wet your hands and make a patty roughly 2” x 2” or 5cm x 5cm in diameter (try not to pack them too hard) Fry the Fish cake just until they start to lightly golden (1.5-2min each side) Remove and set aside Step 4 Let’s cook Place a deep pan over medium high heat with 3 Tbsp neutral oil Add 2 Tbsp Chermoula sauce and sauté for a quick minute Add the chopped roasted peppers and fry for 2-3min Add the Strained tomatoes, mix and allow to cook for 2-3min Add the tomato paste and mix, allowing the paste to break into the sauce Season with salt and sugar Add the Fish patties into the sauce and add the fish stock or water Cover and cook for 3 min then uncover and allow the sauce to lightly reduce Taste and check for any flavor adjustments Remover from heat Step 5 The Set up Garnish with Dill springs You may also add some lemon zest if you’d like This dish is best enjoyed placed table center, with some freshly baked bread or Challah bread Bon Appétit Link to Video Recipe

1000 youtube Subscribers celebrations This short 30sec video, which is really dedicated to you all. A thank you video as SUSU KITCHEN reached it's 1st Milestone of 1000 subscribers. 🏆🎉🥳 We started SUSU KITCHEN LAB in April 2020, just as Covid 19 started to spread here in the United States and over night we all found ourselves locked at home, and the way we lived were about to change for ever. 😥😷 Not knowing what todo with the time I suddenly had available, I made two decisions that changed my life; I decided to get healthier in both my body and soul, so I took on Meditation 🧘🏽‍♂️and Running 🏃🏽 which I practice daily to this day. Then my SO suggested that I check YouTube, which I did and immediately fell for the idea that I can combine two of my passions, Food and Film and that's how SUSU KITCHEN started. It's been a rollercoaster ride of ups and downs, still is actually, only it's abit easier with the support we get from you all. So... a big THANK YOU 🙏🏽🤗to all of you who decided to tune in and join our community. Now... lets make some more delicious restaurant style food, because this is only the beginning and the journey to grow our community to 10,000 subscribers had just begun. So... Let's do this!

Chicken Biryani was a new discovery for me when I was introduced to Southern African cuisine through my work. Being a a native to Middled Eastern cuisine where we passionately devour pots and pans that slow cooked chicken or lamb with rice and spices, I fell immediately and passionately in-love with this dish. It's relatively easy todo, packed with flavor and one pot with set you up for a couple of days at least. Being from the great city of New York, I was crazy about the Halal guys food cart, serving Middle Eastern style slow cooked Chicken and Rice, drowned in their 'secret' Halal sauce, which is so easy and simple to do, yet sooooo.... addictive. It's just the perfect addition to this dish which lifts it to a completely different level. So... Let's do it! Ingredients: For the Marinade 2lb (1kg) Chicken Legs and Thighs 1 Tbsp garlic chopped 1 Tbsp ginger chopped ½ Cup finely chopped cilantro stems 1 Cup yogurt 1 Tsp Garam masala 1 Tsp Turmeric ½ Tsp cardamom powder 1 Tsp chili powder (Kashmiri) ½ Tsp smoked paprika ¼ Cup lemon juice For Rice 1½ Cup Basmati rice 1 Tsp Cumin seeds 2 Cardamom pods 1 Cinnamon stick 2 Star anise 1 Tsp Cumin seeds ½ Tsp Cloves 3 Bay leaves 8 Cups water 2 Tbsp neutral oil For the Garnish 2 Red Onions medium size (fried and a small handful left raw for garnish)4 Tomatoes chopped (to use in the frying) 1 Potato peeled and sliced thin (to use later in the frying) 2 Tbsp green chili (to use in the frying) ½ Cup cilantro chopped ¼ Cup mint leaves chopped For the Halal sauce 1 Cup Mayo (made of real egg yolks) ½ Tsp Smoked paprika Black pepper crushed ¼ Cup water Step 1 The Marinade In a bowl combine all the ingredients Mix to coat chicken well then cover with cling film wrap and set aside for 30min Step 2 The Prep Slice the onion and fry in a pot with 3 cups neutral oil on medium high heat. Oil temp should be at 350°F (177°C) Fry the oil stirring occasionally until becomes golden brown (8-10min) Remove from pot and set aside for later (filer and reserve the oil for later) Using a large bowl filled with water, rinse the rice. Empty the water and refill the bowl with new fresh cold water and the rice. Let is soak for 30min Heat up a midsize pot over medium high heat and add 2 Tbsp neutral oil Add the spices and fry 1 min allowing the aromas to release into the oil Add the water and bring to a boil Add salt, allow it to dissolve then add the rice Cook rice until 90% done, then rice from the water and set aside Step 3 The Chicken Heat up a pan over medium high heat and add ¼ Cup of the oil you fried the onions with. Add the marinated chicken and fry for 3 min on medium heat cover all sides. Add1cup fried onions and stir well to combine Add tomatoes and fry for another 3-4min till tomatoes become soft Add chilies and stir to mix well Continue to cook over medium heat allowing at least half the liquid to evaporate. Check for seasoning then remove from heat. Step 4 The Set up Into a large pot over medium heat, add 2 Tbsp Ghee Add sliced potatoes enough to cover the bottom (prevents rice from sticking) Add a layer of the boiled rice covering the bottom (do not pack the rice, rather gently spread over, using a large spoon) Drizzle ¼ Cup saffron infused milk (1/2 cup milk with ¼ gm Saffron) Add a layer of chopped cilantro, mint, fried onion and thinly sliced ginger Add the chicken Top with more cilantro, mint and fried onion Finish with another ¼ cup Saffron infused milk and cover Cook under low heat for 8-10min Remove from heat and Serve immediately. Step 5 The Halal sauce In a small bowl combine 1 cup Mayo made of real egg yolks ¼ Cup filtered water 1 Tbsp crushed black pepper ½ Tsp Smoked Paprika The sauce is good to use for up to 1 week. Bon Appétit Link to Video Recipe

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