Place fish in a bowl with juice of one lemon. Cover with water and let sit for ½ hour.

 Drain fish and place in food processor (or use a hand blender) with bread, onion, and parsley.  Pulse until minced and mixed. We are not making baby food- you still want to see flakes of parsley!

Add pepper, cumin, salt, and oil, and mix by hand. Set aside.

 In a wide rimmed pan or shallow pot heat 2 tablespoons evoo, 3 minced garlic cloves, and grated tomatoes. When fragrant, add in paprika*, turmeric*, salt*, and tomato paste. Cook about 15 minutes on medium heat. Add 1 cup water and bring to a boil (it should thicken a bit).

Turn heat to low, take out your fish mix, and fill a small bowl with water. Wet hands and roll into balls. Place your thumb and pointer finger together-that’s how big the ball should be. Place gently on top of sauce.

Sprinkle chilies around the balls and add the 4 garlic cloves. Cover and simmer for 30 Min.

Sprinkle cilantro over everything, cover and cook about 20 min, or until the sauce has thickened a bit and is a beautiful red color.

 Serve this dish on small individual plates next to warm challah on Friday night of Shabbat, and pray for leftovers!

*In place of the paprika, turmeric and salt you can use 2 tablespoons Jamie Geller Chraime spice blend.