On Wednesdays and Fridays, the Hartley fish van pulls into the church car park in our hometown of Tramore. Queues form to buy fish caught that morning from the nearby fishing village of Dunmore East. When we get the chance to join the queue, we like to make this as a midweek meal that is easy and fairly quick to make.
Hawai’ij, the Yemeni blend of spices popular in Israel, is used to flavour both the fish and the mujadarra. You can probably find most of what you need to make the blend at home or you can pick up a jar from us. We use it for shakshuka, soups and rubs for meat and veg. Mujadarra, the rice, lentil and onion dish served with the fish, is a staple in our house. Whether it’s served with fish or some roast vegetables, it’s comforting, nutritious and delicious.