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Sultan Ibrahim Maqli

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

Preparation

  1. 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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternFishSeafoodParsleyHerbs & SpicesGarlicRoot VegetableVegetableSnackDairy FreeNut FreeDeep FryCookbooks
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