Ṭirrīkh Maḥsī (Ṭirrīkh in Vinegar-Sesame Sauce)

Name: Ṭirrīkh Maḥsī (Ṭirrīkh in Vinegar-Sesame Sauce)
Cuisine: Iraq
Ingredients: tirrikh (small salt fish); sesame oil; spices; vinegar; rahshi (sesame paste); kusfara (coriander); walnut kernels; hulled sesame

Origin: Baghdad, Iraq

Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226

Ingredients

tirrikh (small salt fish)
sesame oil
spices
vinegar
rahshi (sesame paste)
kusfara (coriander)
walnut kernels
hulled sesame

Instructions

Fry the ṭirrīkh in sesame oil (shīraj), bone it as before, and dust with spices (abāzīr).
Work good vinegar (khall) with rahshī (sesame paste) into a sauce, as for the salt fish.
Return the ṭirrīkh to fresh sesame oil in the pan, throw over a handful of whole coriander, and fry a second time.
Drop it into the vinegar-and-rahshī sauce.
Leave a little sesame oil in the pan, lift the fish out, and pour that oil over it; optionally finish with walnut kernels (lubb jawz) and hulled sesame.