Fish spice mix

Baharat samak

Preparation info
  • Makes just over

    2 tbsp

    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

This is used throughout the chapter – in dishes such as the fish kofta, roasted cod, spiced fish and baked mackerel – so double or triple the batch, if you like. It keeps well in an airtight container at room temperature for up to a month, and much longer in the freezer. It’s also great to use as a marinade for all sorts of things: cubes of chicken or tofu, for example, prawns for the barbecue or roasted mixed vegetables.