Name: Fish & caper kebabs with burnt aubergine & lemon pickle
Yield: Serves 4 as starter makes 12 kebabs
Cuisine: Israel
Ingredients: ¾ tsp ground cumin; ½ tsp salt; ½ tsp ground turmeric; 20 g capers, chopped; salt and black pepper; 1 tbsp lemon juice; 1 garlic clove, crushed; 2 spring onions, finely chopped; 20 g dill, chopped; ½ a medium free-range egg, beaten; grated zest of 1 lemon; ¼ tsp ground white pepper; 2 medium aubergines (about 750 g in total); 2 tbsp Greek yoghurt; 2 dessertspoons Quick Pickled Lemons; 2 tbsp chopped flat-leaf parsley; 30 g fresh breadcrumbs; 400 g haddock fillet, or any other white fish, skinless and boneless; sunflower oil for frying, about 2 tbsp

Preparation info

Serves
4
as starter makes 12 kebabs

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Capers are not widely used in any of the local cuisines but the plants are abundant in the city. They are extremely hardy and grow out of cracks in stone walls. In fact, the Wailing Wall is covered with small caper bushes. The buds must be picked and pickled before the bush flowers, quite beautifully, around April/May.