Samak Kebab from Mediterranean Seafood by Alan Davidson
Here is a recipe from Alexandria, giving an Egyptian prescription for roasting pieces of fish on skewers. It may be compared with the Turkish recipe.
Ingredients
- salt and pepper combined to make a marinade
- 400 g (14 oz, about 8) fairly small tomatoes
- 750 g (1⅔ lb) filleted sea bass (known locally as qarous) or other fish with firm flesh
- a little olive oil and lots of chopped parsley
- 2 teaspoonfuls ground cumin combined to make a marinade
- 4 bay leaves combined to make a marinade
- juice of 3 onions combined to make a marinade
- juice of 3 lemons combined to make a marinade
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