Sweet and Sour Fish Simmered in Almond-Prune Sauce

Samak b’Salsat il-Loz wi ’l-‘Injas il-Mujaffaf

Preparation info
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Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

The following dish is inspired by the medieval Baghdadi cuisine, which had a penchant for combining the sweet and the sour. They also believed, as we still do, that vinegar and other sour agents aid digestion, especially when conjoined with fish. The medieval sibagh were sour sauces served with fish, and were made by combining a number of ingredients such as sour pomegranate juice, vinegar, raisins, ground almonds or walnuts, a little sugar or honey, garlic, mustard, and spices (al-W