Ginger Fishballs in Tomato and Preserved Lemon Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These spicy balls of fish and ginger cooked in a sauce of tomatoes and preserved lemon are a speciality of the Jews of Morocco. Enjoy them with rice, couscous or soft flat bread, to soak up the delicious sauce.


  • 65 g/ oz bread (about 2 slices)
  • 1


  1. Remove the crusts from the bread, put the bread in a bowl and pour over cold water. Leave to soak for about 10 minutes, then squeeze dry.
  2. Add the fish to the bread with half the onions, half the garlic, half the turmeric, the ginger, half the ras al hanout or garam masala, half the coriander, the egg and cayenne pepper and seasoning. Mix together and chill whil