Clay Pot Shrimp

Name: Clay Pot Shrimp (Zibdiyit Gambari)
Yield: Serves 5–6
Cuisine: Palestine
Ingredients: 1½ teaspoons ground coriander seeds; 1 teaspoon ground cumin; 4 tablespoons tomato paste; 6 tomatoes, peeled and diced; 3 tablespoons extra virgin olive oil; 1 large onion, finely chopped; 2 tablespoons chopped fresh dill; 6 cloves fresh garlic, chopped; ¼ cup (20 grams) pine nuts or slivered almonds; 2 tablespoons sesame seeds; 1 cup of water; ½ teaspoon black pepper; 1½ teaspoons salt, divided; ¾ teaspoon ground cardamom; ½ teaspoon allspice; 2 tablespoons chopped parsley; 2 hot green chile peppers (to taste); 2 pounds (about 1 kilogram) small shrimp, peeled and deveined

Zibdiyit Gambari

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Of all Gaza’s delicacies, this recipe is the one visitors most frequently request. They encounter this dish at Gaza’s seaport restaurants and are smitten. Our version was provided by Um Ramadan. If you plan to use larger shrimp (or prawns), reduce the quantity by half.

Ingredients

2 pounds (about 1 kilogram) small shrimp, peeled and deveined
2 hot green chile peppers (to taste)

Asia
Palestine
Fish course
Pescatarian
Gaza
Gluten-free
Ramadan

Method

Preheat your oven to 375°F (190°C).

Cook the shrimp in a dry pan over high heat for a few minutes. They will release some liquid: Pour this off and return the shrimp to the stove until the pan is dry again. The shrimp should be just barely pink. Set aside.

Coarsely chop