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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is a dish that recurs throughout central Europe and the Levant and is a French-Jewish recipe from the celebrated Mme.
Soak the carp for 15 minutes in water to remove any muddy flavor, dry well, and rub with salt and pepper. Mix the rice and the slivered almonds, and then add half the ginger, sugar, half the cinnamon, and 2 tablespoons butter. Stuff the dates with the rice mixture and stuff the fish with the stuffed dates and sew it up.
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