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).

　　

Ingredients

serves 4

　　1 1/2 pounds fish—fillets or steaks

　　3 tablespoons vegetable oil

　　Salt and pepper

　　6 or 7 cloves garlic, crushed

　　1–2 teaspoons ground coriander

　　1 1/2 pounds tomatoes, peeled and chopped

　　1–2 teaspoons sugar

　　

Step 1

In a large skillet, fry the fish briefly in the oil until lightly browned, but still uncooked inside, turning it over once and sprinkling with salt and pepper. Then lift it out.

　　

Step 2

Fry the garlic and the coriander together in the same oil over low heat for moments only, stirring, until the aroma rises. Add the tomatoes, stir in the sugar and a little salt and pepper, and cook for 15 minutes. Return the fish to the pan and cook for 2–5 minutes, or until it is done to your liking.

　　

Variation

Step 3

For cozbareyet al samak, cut the fish into chunks and fry briefly in oil. Lift out when it is done. In a small pan, heat 3 tablespoons olive oil with 5 or 6 crushed garlic cloves and 1–1 1/2 teaspoons ground coriander until the garlic begins to color. Pour over the fish.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf