Herb and Pepper Stuffed Squid

Name: Herb and Pepper Stuffed Squid (Hbari ma’ Daggit il Samak)
Yield: Serves 2–3
Cuisine: Palestine
Ingredients: 1 cup (25 grams) finely chopped green dill; 6 cloves garlic; 1 teaspoon salt; ¼ cup (60 milliliters) extra virgin olive oil; Oil for frying; 2 teaspoons ground black pepper; ½ cup (45 grams) breadcrumbs (more as needed); 2 teaspoons ground cumin; 1 cup (25 grams) finely chopped cilantro; 1 cup (25 grams) finely chopped parsley; 1 pound (approximately 500 grams) small, clean squid bodies (if squid is not cleaned, buy 2 pounds or 1 kilogram; half the weight will be discarded); 4 green chile peppers, chopped

Hbari ma’ Daggit il Samak

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Hbari literally means “inky” and is the name generally used for both squid and octopus in Gaza City and old Yaffa, whence this dish comes. There are many traditional ways to prepare stuffed squid; we provide two of our favorites.

Ingredients

1 pound (approximately 500 grams) small, clean squid bodies (if squid is not cleaned, buy 2 pounds

Asia
Palestine
Fish course
Pescatarian
Gaza

Method

If the squid are not already cleaned, carefully remove the heads and intestines and pull out the small transparent quill in each. Peel the colored skin off the outside of the body (soak it first in cold water for a few minutes, then rub it with a little salt) and cut away the rear fins. Wash the bodi