Samak mahshi

Samak mahshi

Fried stuffed fish

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg small whole fish, scaled and gutted
1 teaspoon salt
40g ghee
or 2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon Loomi
or 1/2 lemon, zested
1 1/2 teaspoons Baharat
1/2 teaspoon ground turmeric

To finish

Quantity Ingredient
oil, for pan-frying
flour, for coating
flat-leaf parsley sprigs, to garnish
lemon wedges, to serve

Method

  1. Rub the cavity of the fish with a wad of paper towels dipped in salt to clean it thoroughly. Rinse the fish and dry well.
  2. Heat the ghee in a frying pan and gently fry the onion and garlic until lightly browned. Stir in the ground loomi and 1 teaspoon of the baharat. Season with salt and remove from the heat.
  3. Stuff the fish with the onion mixture, placing a small wad of greaseproof paper or foil in the opening to keep the stuffing in.
  4. Combine the remaining baharat with the turmeric and the 1 teaspoon salt. Rub the spice mixture over the fish, then set aside for 15 minutes to absorb the flavours.
  5. Heat 1 cm oil in a large frying pan over medium heat. Coat the fish lightly in flour and shallow-fry until cooked through.
  6. Drain on paper towels and garnish with parsley. Serve hot, with lemon wedges.

Note

  • In Bahrain, curry powder is often used instead of baharat.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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