Name: Abu Hasira’s Rice-and-Shrimp-Stuffed Squid (Hbari Mahshi Abu Hasira)
Yield: Serves 5–6
Cuisine: Palestine
Ingredients: 1 green chile pepper; ¼ packed cup (5 grams) fresh basil, chopped; ¼ teaspoon turmeric; ¾ cups (180 milliliters) water; 5–7 ripe tomatoes or 3 tablespoons tomato paste; ½ cup (100 grams) short-grain rice; 4 ounces (125 grams) small, peeled shrimp; 1 pound (approximately 500 grams) small squid, cleaned (if squid is not cleaned, buy 2 pounds or 1 kilogram; half the weight will be discarded); ¼ teaspoon ground cloves; ¼ teaspoon ground pepper; ½ teaspoon salt; 5 cloves garlic; 1 medium-sized onion, chopped; 3 tablespoons extra virgin olive oil

Laila El-Haddad, Maggie Schmitt

Abu Hasira’s Rice-and-Shrimp-Stuffed Squid

Hbari Mahshi Abu Hasira

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This stuffed-squid recipe is an adaptation of the one served at Abu Hasira’s famous Gaza seafood restaurant, right next to the old fishing port. The final result is meltingly tender, a very elegant meal.

Ingredients

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

Asia
Palestine
Fish course
Pescatarian
Gaza
Gluten-free

Method

Preheat oven to 300°F (150°C).

Clean and prepare the squid as indicated in the recipe. Cut the tentacles just above the eyes and chop finely. Place these chopped squid tentacles in a dry pan over high heat. They will release a great deal

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method