Aramcons Savor Hamour from the Arabian Gulf
- Lifestyles
- Special Interest
Author: Aramco ExPats Staff
Released 15 November 2006
Hamour (brown-spotted grouper) has been the basis of many remarkable and memorable dishes enjoyed by Aramcons. This highly prized grouper, also known as hamour Epinephelus tauvina or Tawina grouper is one of several species called hamour in the fish suqs and is the most common grouper found in the Arabian Gulf area. The firm white meat is prepared in a variety of delicious dishes and soaks up traditional spices beautifully. A large hamour will often be the central dish at a banquet or feast where it is cut open and baked with onion, tomato, garlic, hot peppers and cumin, laid on a bed of rice and garnished with limes. Hamour is a staple in the Eastern Province. Always fresh and delicious, hamour is available in the local fish market and at the dining hall. Here are a few Aramcon recipes dating back to 1953 (if you no longer live where hamour is abundant, substitute a firm white meat fish such as cod, halibut, or sea bass and savor the memory of hamour):
Hamour Papillote
Fillet of hamour
1 large onion, finely chopped
½ cup dry vermouth, sherry or white wine
2 tsp. chopped parsley
Salt and freshly grated black pepper
Place fillets in a pan and sprinkle with onion, parsley, salt and pepper. Brown lightly in moderate oven. Turn once handling carefully so as not to break fillets. Add ½ cup dry vermouth, sherry or white wine. Cover dish and bake 10 min. more in slow oven. Keep fish warm after removing to a separate dish. In the pan in which the fish has been baked, make the sauce as follows:
½ cup butter
1 cup finely sliced mushrooms
¾ cup finely sliced cooked shrimp or canned crab
¼ tsp. powdered mace
3 eggs yolks, well beaten
1 bay leaf
Juice 1 large lemon
½ clove minced garlic
Combine the above ingredients and simmer slowly, stirring until sauce is thick. Cut squares of foil paper large enough to completely envelope fillets. Butter each square. Lay a fillet on each square and close envelope leaving one end open. Spoon some of the sauce into each envelope and seal. Heat for a few minutes under broiler or in hot oven. Serve immediately in envelopes. Source: Favorite Recipes, Abqaiq, Saudi Arabia, 1953, contributed by Mrs. J.P. Lunde.
Fried Hamour Fillets
2 cups flour
1 tsp. salt
1/4 tsp. pepper
dash of paprika
1/4 tsp. garlic salt (optional)
Hamour
Combine dry ingredients in a paper bag. Wash fillets of hamour and dry. Put fillets into bag and shake until they are well covered with flour mixture. Melt in a skillet bacon drippings or shortening until there is about ¼ inch of melted fat. When the fat is hot, place the fish in the skillet. Reduce the heat slightly and cook the fish until the under side is a golden brown. Turn and cook on the other side. Serve very hot with French fried potatoes sprinkled with garlic salt (optional). Source: Favorite Recipes, Abqaiq, Saudi Arabia, 1953, contributed by Mrs. D.E. Elliott.
Baked Hamour
2 tbsp. butter
1 heaping tbsp. flour
¼ cup lemon juice
1 tsp. minced onion
1 ½ lb. hamour fillets (Cut into individual servings, season with salt and pepper)
Melt butter, add flour, and stir until sauce is smooth. Add lemon juice and onion. Should be thick enough to spread on pieces of fish. Place in baking dish. Bake 30 to 40 minutes in 350 degree oven. If fish is not a light brown, increase oven to 400 degrees the last 5 minutes. Source: Favorite Recipes, Abqaiq, Saudi Arabia, 1953, contributed by Mrs. J.R. Hitchcock.