Shermoula from Mediterranean Seafood by Alan Davidson
This dish is a speciality of Bizerta, and is remarkably similar to a Roman dish described by Apicius – the main differences consisting in the introduction by Tunisians of the red pepper (unknown...
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Ingredients
- 1 kg (2¼ lb) of steaks from a large daurade or pagre
- crushed cumin
- Flour
- olive oil
- 2 onions, very thinly sliced
- 2 or 3 tsp harissa
- salt
- 1 glass wine vinegar
- 1 tsp grated cinnamon
- 1 tsp shoush el ouard (rose-petal powder)
- 1 tsp black pepper
- 1 cup honey
- 250 g (9 oz) raisins
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