Samaki Harra from Mediterranean Seafood by Alan Davidson
This recipe, like the one preceding it, owes much to Aida Karaoglan’s book, A Gourmet’s Delight, and to advice from Mrs Helen Essely and Mrs Susan Hamsa. It calls for a whole fish weighing...
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Ingredients
- 10 cloves garlic (less if you prefer)
- 1 bunch fresh coriander or 1 tsp dried
- 225 ml (8 fl oz) olive oil
- 1 cup walnuts
- juice of 3 or 4 lemons
- a pinch or two of cayenne pepper salt and black pepper
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