Slow-Braised Spiced Squid

Name: Slow-Braised Spiced Squid
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: 500 ml/17 fl oz/generous 2 cups fish stock; 80 g/2¾ oz/½ cup coarse or extra coarse bulgur wheat (grade 3 or 4), rinsed; 60 g/2¼ oz/4 tbsp salted butter; 4 cleaned squid, about 1 kg/2 lb 4 oz in total, tentacles reserved; 1 onion, finely chopped; sumac, for dusting; sea salt and freshly ground black pepper; 3 tbsp finely chopped dill leaves plus extra for sprinkling; 170 ml/5½ fl oz/⅔ cup Arak, Ouzo or Pernod; 400 g/14 oz fennel bulbs; 1 small hot red chilli, deseeded and finely chopped; lemon wedges, to serve; 1 kg/2 lb 4 oz tomatoes; juice of 1 lemon (optional); 8 garlic cloves, finely chopped; 2 tbsp olive oil; ¼ tsp Lebanese Seven Spices

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Standing apart from much of the Levant and the rest of Palestine, the people of Gaza have an affection for heat, with chilli and dill forming one of the cuisine’s sacred combinations. This squid recipe is another example of the Levant’s flair for stuffing, and while the recipe calls for bulgur, rice can also be used. While not traditional, I have added fennel and a generous drizzle of Arak.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method