A street vendor in Cairo used to sell these wrapped in newspaper, to be eaten on the spot or carried home. Other small or medium-sized fish can be used in the same way.

Ingredients

　　Rub the fish with crushed garlic, salt, and pepper, and stuff them with finely chopped flat-leaf parsley mixed with a little crushed garlic. Lightly flour and deep-fry in very hot olive oil. Serve garnished with parsley and lemon wedges.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf