Feasts from the Middle East by Tony Kitous

Author:Tony Kitous
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2018-02-14T05:00:00+00:00

I first tasted this in a small seaside village in Lebanon. Sliced onions are slow-cooked until they’re beautifully caramelised, then tahina is stirred in. I particularly love the combination of the soft flesh of the bream and the silky texture of the sauce. I use a lot of lemons, both for the marinade and the sauce. Remember when you’re tasting the sauce that it needs to taste of tahina, but it must also retain the flavour of the lemon juice and garlic.

BAKED BREAM WITH TAHINA SAUCE

TAJEN SAMAK

SERVES 6

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