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Tomorrow night is the eve of Yom Kippur, which as I already briefly explained last year, is the most sacred, and solemn time of the Hebrew calendar, the culmination of the period devoted to repentance and atonement that began with our new year, Rosh Hashanah.
Last year I told you about two traditional recipes at my house, originating from Libya: bulo and nukides.
Today I’ll tell you about a traditional Roman dish, which is eaten on the eve of the Yom Kippur fast, mullet with raisins and pine nuts.
It’s a fairly simple and tasty dish, but it’s just one of the many dishes that each household prepares during the eve of Yom Kippur, when in fact the table is overflowing, and dinner consists of several courses, which should be enough to make us feel full for 25 hours!
For 4 people you will need approximately
- 800 g of mullets
- 80 g of pine nuts, fresh or lightly toasted in a pan
- 150 g of raisins
- salt, oil, and vinegar
Clean the mullets and place them in a single layer inn a shallow pan (if you have one that goes in the oven, even better!), then cover with a generous amount of oil and vinegar.
Sprinkle with salt, then add the pine nuts and raisins, soaked in warm water in advance for about half and hour.
Cook the mullets over medium heat for 15 minutes, then transfer to a baking pan (if the pan selected is suitable for the oven, you can skip this step) and cook for about half an hour.
Serve warm, adding a pinch of black pepper if you like.