Red mullet grilled in vine leaves

Sultan Ibrahim

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

The mullet are impregnated with the flavours of olive oil and garlic, and of the lemony leaves burning over red coals.


  • 6 small red mullet
  • 125 ml (4 fl oz) olive oil
  • 4


Clean and scale the fish, but leave the liver inside - it is a delicacy. Prick each one with a needle in a few places.

Beat the olive oil with the garlic, parsley and salt and pepper and marinate the fish for 1 hour or longer. If using vine leaves preserved in brine, soak them in a few changes of water for 1 hour. Fresh leaves can be used as they are.

Wrap each fish in 2 vine le