Zibdiyit Gambari (Spicy Shrimp and Tomato Stew) Recipe

Name: Zibdiyit Gambari (Spicy Shrimp and Tomato Stew) Recipe
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium red onion, finely chopped; 1 (14-ounce) can whole, peeled plum tomatoes, juices reserved; 1 teaspoon granulated sugar, plus more to taste; 3/4 teaspoon ground cumin; 1/2 teaspoon caraway seeds; 1/4 teaspoon ground allspice; Sea salt and ground black pepper; 1 to 2 jalapeños, finely chopped, plus more to taste; 3 garlic cloves, chopped; 2 tablespoons finely chopped fresh dill; 2 tablespoons sesame seeds; 1 pound raw medium shrimp, peeled and deveined, tails removed; Coarsely chopped parsley leaves, for serving

"This astonishingly simple stew, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip You’ll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth Once the stew thickens, stir in the shrimp until they turn flushed and tender..."

INGREDIENTS

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2 tablespoons extra-virgin olive oil, plus more for drizzling

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1 medium red onion, finely chopped

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1 (14-ounce) can whole, peeled plum tomatoes, juices reserved

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1 teaspoon granulated sugar, plus more to taste

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3/4 teaspoon ground cumin

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1/2 teaspoon caraway seeds

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1/4 teaspoon ground allspice

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Sea salt and ground black pepper

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1 to 2 jalapeños, finely chopped, plus more to taste

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3 garlic cloves, chopped

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2 tablespoons finely chopped fresh dill

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2 tablespoons sesame seeds

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1 pound raw medium shrimp, peeled and deveined, tails removed

•

Coarsely chopped parsley leaves, for serving

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