Tuniso-Andalusian fish cakes

For these 13th-century fish cakes, you need two meaty fish of your choosing (we opted for cod), which are boned, cleaned and mashed. The following are added to the mixture before kneading it into cakes: salt, pepper, cinnamon, ginger, mastic, cumin, saffron, dried coriander, onion juice, garlic, mint juice, murri (a fermented barley condiment which can be replaced with soya sauce), and oil. Serve with a tangy sauce made with garlic, vinegar, soya sauce and olive oil. [al-Tujibi, 2012, 199]

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