Fried fish with preserved lemon

This recipe from 15th-century Egypt requires coating fish with coriander, caraway and flour before frying it in a pan. The sauce, which is cooked separately, is made with the following ingredients: carrots, sumac, coriander, thyme, garlic, pepper, chopped up salted lemons, and celery. [Ibn Mubārak Shāh, fol. 18r.]

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