Fihunu Giulhu Recipe: A Delicious Maldivian Jobfish Dish

Fihunu Giulhu

Fihunu Giulhu Recipe: A Delicious Maldivian Jobfish Dish
Region / culture: Maldives | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4


Fihunu Giulhu
Fihunu Giulhu

Gantze Tzimmes is a traditional Jewish dish that combines sweet and savory flavors in a delicious and hearty stew. This dish is perfect for holidays or special occasions, as it is both comforting and impressive.


Gantze Tzimmes has its roots in Eastern European Jewish cuisine, where it was often served as a festive dish for Rosh Hashanah, the Jewish New Year. The word "tzimmes" comes from the Yiddish word meaning "a fuss" or "a big deal," reflecting the time and effort that goes into preparing this dish.


How to prepare

  1. Blend the spice mixture until it forms a smooth and thick paste. Skewer the fish onto a large skewer and fill the slits with the spice mixture.
  2. Grill the fish over hot coals, flipping it to cook both sides until it is fully cooked.


  • For a vegetarian version, omit the brisket and add extra vegetables such as parsnips, turnips, and butternut squash.
  • Add a touch of cinnamon or nutmeg for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to sear the meat before roasting to lock in the flavors and juices.

- Be sure to cut the vegetables and fruit into uniform sizes to ensure even cooking.

- Adjust the sweetness of the dish by adding more or less brown sugar to suit your taste preferences.

Serving Suggestions

Gantze Tzimmes is traditionally served as a main dish alongside challah bread or matzo. It pairs well with a side of steamed green beans or a fresh salad.

Cooking Techniques

The key to making a delicious Gantze Tzimmes is slow roasting the meat and vegetables to allow the flavors to meld together. Be sure to cover the roaster to keep the dish moist and tender.

Ingredient Substitutions

If you don't have schmaltz, you can use vegetable oil or olive oil as a substitute. You can also use chicken or beef broth instead of water for added flavor.

Make Ahead Tips

Gantze Tzimmes can be made ahead of time and reheated before serving. Simply store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Gantze Tzimmes in a large serving dish garnished with fresh parsley or chopped nuts for added texture and color.

Pairing Recommendations

Pair Gantze Tzimmes with a glass of red wine such as Merlot or Cabernet Sauvignon for a perfect complement to the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Gantze Tzimmes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Gantze Tzimmes contains approximately 350 calories.


Gantze Tzimmes is a carbohydrate-rich dish due to the sweet potatoes, prunes, and apricots. Each serving contains approximately 45 grams of carbohydrates.


The schmaltz (oil) used in this recipe adds richness and flavor to the dish. Each serving contains approximately 12 grams of fat.


The brisket in this recipe provides a good source of protein, with each serving containing approximately 30 grams.

Vitamins and minerals

Gantze Tzimmes is a good source of vitamin A, vitamin C, and potassium due to the sweet potatoes, carrots, and fruit used in the dish.


This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as apricots or prunes.


Overall, Gantze Tzimmes is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.


Gantze Tzimmes is a classic Jewish dish that is both delicious and nutritious. With a perfect balance of sweet and savory flavors, this dish is sure to become a family favorite for holidays and special occasions.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my friend Aisha in the Maldives. She invited me to her family’s beachside home for a traditional Maldivian barbecue, known as a Fihunu Giulhu. As we sat on the sand, the smell of the charcoal and the sound of the waves crashing against the shore filled the air. Aisha’s mother, Fatima, was in charge of preparing the meal and I watched in awe as she expertly grilled the marinated fish.

Fatima noticed my interest and invited me to help her in the kitchen. She explained that Fihunu Giulhu was a staple dish in Maldivian cuisine, made with fresh tuna marinated in a blend of spices and coconut milk. She showed me how to prepare the marinade, using a mixture of turmeric, cumin, coriander, ginger, garlic, and chili powder. The aroma was intoxicating, and I couldn’t wait to taste the finished dish.

As we grilled the fish over the open flame, Fatima shared with me the history of the recipe. She had learned it from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, each family adding their own twist to make it their own. Fatima’s version included a hint of lime juice and fresh curry leaves, giving the dish a unique and flavorful kick.

After the fish was cooked to perfection, Fatima served it alongside a fragrant coconut rice and a tangy cucumber salad. The flavors were bold and vibrant, a true reflection of the Maldivian culture. As I savored each bite, I knew that I had to learn how to make Fihunu Giulhu for myself.

When I returned home, I set out to recreate the recipe. I sourced fresh tuna from the local fish market and gathered all the necessary ingredients. I marinated the fish in the same blend of spices and coconut milk, letting it sit for hours to absorb the flavors. As I grilled the fish over my own charcoal barbecue, the memories of my time in the Maldives came flooding back.

When the fish was ready, I plated it alongside a mound of coconut rice and a side of cucumber salad. The scent wafted through the air, drawing my family to the table. As they took their first bites, their eyes lit up with delight. They could taste the love and tradition that had gone into the dish, and they couldn’t get enough.

From that day on, Fihunu Giulhu became a staple in our household. I made it for special occasions and family gatherings, sharing the recipe with anyone who asked. Each time I prepared it, I took a moment to remember Fatima and the beautiful tradition she had shared with me.

Now, as I sit in my kitchen, preparing another batch of Fihunu Giulhu, I can’t help but feel grateful for the experiences and people who have shaped my love for cooking. The recipe may have originated in the Maldives, but it has become a part of my own culinary heritage. And as I take that first bite of tender, flavorful fish, I know that the tradition will live on for generations to come.


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