Samak Mamqūr (Fish in Vinegar and Murrī)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fresh fish
- saffron
- sesame oil
- cloves
- vinegar
- murri
Instructions
- Cut the fish into middling pieces, wash, color with saffron, and fry in sesame oil (shīraj).
- Scatter over it finely pounded cloves (aẓfār al-ṭīb).
- Place it in vinegar and murrī, using twice as much murrī as vinegar.