Spelled with crab
3 servings
85 minutes
Spelt with crab is an exquisite dish of Arab cuisine that combines the rich flavor of seafood and the delicate texture of ancient grain. Spelt, with its light nutty taste, pairs wonderfully with the juicy meat of crab, while the fish broth enriched with aromatic vegetables and tomato paste adds depth to the flavor. The dish is prepared slowly, allowing each ingredient to fully unfold. Cream and melted cheese give the dish softness and a creamy texture, while fresh tomatoes and radishes add a hint of freshness. Spelt with crab is not just food; it's a true culinary journey that immerses you in the atmosphere of Eastern markets and Mediterranean shores.
1
Chop the vegetables coarsely, fry them in vegetable oil, add tomato paste and fry together with the vegetables. Then add the shrimp and pour in the prepared fish broth and simmer on low heat for 2.5 hours. Blend the finished broth and strain it. Reduce the strained broth by half over low heat.
- Carrot: 50 g
- Onion: 50 g
- Celeriac: 50 g
- Vegetable oil: 20 ml
- Tomato paste: 80 g
- Shrimp: 80 g
- Fish stock: 50 ml
2
Rinse the spelt in cold water, boil: for 100 g of spelt – 400 ml of water, cook for 30 minutes, then add the bisk and cook for another 30 minutes. The spelt is ready.
- Spelt: 100 g
- Fish stock: 50 ml
3
Pour fish broth into a pan, bring to a boil, add spelt and bisque sauce. Cook for 3-5 minutes, add cream and reduce. Add crab meat, stir and add cheese. Serve the cooked spelt on a plate, garnished with finely chopped tomatoes and radish slices.
- Fish stock: 50 ml
- Spelt: 100 g
- Cream: 60 ml
- Crab meat: 80 g
- Processed cheese: 60 g
- Tomatoes: 20 g
- Radish: 20 g