Samak Kebab from Mediterranean Seafood by Alan Davidson

Name: Samak Kebab from Mediterranean Seafood by Alan Davidson
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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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.

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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