Māliḥ bi-Khall wa-Khardal (Salt Fish with Vinegar and Mustard)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- salt-cured fish
- sesame oil
- vinegar
- mustard
- kusfara (coriander)
- saffron
Instructions
- Fry the salt fish in sesame oil (shīraj) as described and take it from the pan.
- Leave it in vinegar (khall) mixed with finely pounded mustard (khardal) and a little finely pounded coriander.
- Dye the vinegar with a little saffron.