Levantine cuisine · Fish & Seafood

Zibdiyit Gambari

Gaza-style shrimp baked in a clay pot with tomatoes, garlic, chili and dill, served with warm flatbread.

Ingredients · for 4 servings

• 600 g shrimp (peeled)
• 4 ripe tomatoes
• 2 tbsp tomato paste
• 6 garlic cloves
• 2 red chili peppers
• 1 tsp cumin
• 1/2 bunch dill
• 1 lemon
• 6 tbsp olive oil
• 1 flatbread
• Salt, pepper

Instructions

1. Drain the shrimp, season with salt, pepper and the juice of half a lemon, and set aside; preheat the oven to 220°C (430°F).
2. Slice the garlic, finely chop the chili peppers, and gently sauté both in 4 tbsp olive oil for 2 minutes without letting the garlic take on color.
3. Dice the tomatoes, add them with the tomato paste and cumin, and simmer uncovered for 8–10 minutes, until a thick, deep-red sauce forms.
4. Pour the sauce into a clay pot or small baking dish, nestle the shrimp closely together on top, and drizzle with the remaining olive oil.
5. Bake in the hot oven for 8–10 minutes, until the shrimp are opaque orange throughout and the sauce bubbles at the edges.
6. Drizzle with chopped dill and the remaining lemon juice and serve at once with warm flatbread for dipping.