Seafood

You can buy tamarind paste (page 46) from Middle Eastern stores. Serve the scallops as an appetizer accompanied with a leaf salad.

This is very popular in Syria and Lebanon and can be served cold with salads such as tabbouleh (page 76) or hot with rice.

This is quite a lot of work, as fishmongers don’t usually bother to scale sardines, but it makes a very tasty mezze.

This is a very popular Arab dish. There are white and brown versions, which depend on whether you let the onions go brown or not. Use skinned fillets of fish such as bream, turbot, haddock, cod, or halibut.

A Greek way of cooking mussels.

This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.

A Moroccan way with shrimp that is quick to do and really delicious. If you buy the shrimp frozen, let them thaw in the refrigerator before peeling.

This can be served as a first course or a main dish. It has a deliciously fresh tomato flavor with a touch of cinnamon.

You can serve these Egyptian fish balls as mezze or finger foods at a party. Use any white fish, such as cod, haddock, bream, whiting, or hake.

A favorite Egyptian flavoring is a mix of fried garlic and coriander. This dish is a specialty of Alexandria, where it is usually baked in a clay dish called a tagen (it is deeper than Moroccan tagines and with straight sides). You can make it with any white fish—steaks or fillets. Serve it with plain rice (page 338) or rice with vermicelli (page 340).

In Egypt we called it poisson à la grecque. All kinds of fish can be cooked in this way—small ones whole, and large ones cut into steaks. Serve hot or cold with good bread and a salad.

Tunisia is famous for her fish dishes and her fish couscous. Here is one of the prestigious dishes which can be served with couscous. Prepare couscous as in the recipe on page 375 so that it is ready at the same time.

A North African—particularly Libyan—specialty. Algerians call the piquant sauce chetitha. The dish is not for everybody, and it is not for a delicate fish.

Preserved lemon and olives are a favorite combination for fish dishes in Morocco and other North African countries.

Algerians serve deep-fried Dover sole over a bed of shakshouka, but other flat fish, such as lemon or gray sole or flounder, are excellent with the sautéed Mediterranean vegetables— and they can be broiled.

For this delightful and simple Moroccan dish, use fish fillets—monkfish or any firm-fleshed fish such as bream, turbot, haddock, cod—and have them skinned.

Tarator is the name used in different countries for sauces made with a variety of nuts. This sharp, garlicky one with pine nuts belongs to Syria and Lebanon. In Egypt it was served at grand buffet parties, where whole fish were entirely covered with it. For this simpler version you may use any white fish—fillets or steaks.

This Turkish specialty, popular throughout most of the Middle East, makes a good first course or cold buffet dish. Sliced swordfish is generally used, but most fish available in America are also suitable.

An old Arab dish, popular in Syria, Lebanon, and Egypt. It is very lemony, and sometimes saffron is replaced by turmeric. All kinds of fish can be used. Serve with plain rice, or rice with vermicelli (see page 340).

Pan-cooking with the famous marinade is the simplest and quickest way of preparing a Moroccan-style fish dish.