Baked Fish, Stuffed with Sumac Mixture

In medieval times, stuffed fish was baked in the clay oven tannour as follows. It was tied up with strong threads and put onto a large iron skewer, and then it was placed in the slow-burning flameless oven.

This we learn from al-Baghdadi’s thirteenth-century recipe (Arberry). The following is an adaptation. The recipe uses a whole fish, which would be a nice thing to have. However, for convenience I sometimes use the whole tail part of a medium to large salmon, slash the skin