Stuffed sardines with spicy tomato dagga

Name: Stuffed sardines with spicy tomato dagga (Sardine ma’ daggit banadora)
Yield: Serves six
Cuisine: Israeli
Ingredients: 20 g coriander leaves, roughly chopped; 2 green chillies, deseeded and finely chopped (10g); 2 tsp dill seeds or celery seeds; 2 tsp dill seeds or celery seeds; 60 ml lemon juice (from 2 lemons); 1 tsp ground coriander; 70 ml olive oil; 60 ml lemon juice (from 2 lemons); 18 large sardines, cleaned and butterflied (ask your fishmonger to do this) (about 730g); 3 tbsp plain flour; 2 eggs, lightly beaten; 3 tbsp olive oil; Salt and black pepper; Salt and black pepper; 20 g parsley leaves, finely chopped; 15 g coriander leaves, finely chopped; 20 g pistachio kernels, finely chopped; 3 garlic cloves, crushed; 1 large green chilli, finely chopped (25g); 3 tbsp lemon juice; 1½ tsp ground cumin; ¾ tsp ground allspice; 1½ tbsp sumac; 4 large tomatoes, cut into ½cm dice (450g); 18 large sardines, cleaned and butterflied (ask your fishmonger to do this) (about 730g)

Sardine ma’ daggit banadora

Preparation info

Serves
six

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Green chilli, garlic, dill seeds, sardines: this is a roll-call of ingredients which typify Gazan cuisine. As well as being the general term for all pounded dressings or sauces, dagga is, also, the name of Gaza’s famous spicy tomato salad. It’s traditionally paired with oily fish – sardines, mackerel, salmon – to offset their richness, but really, it can be eaten in abundance alongside anything. It’s wonderful with the baked fish in tahini sauce, for examp

Ingredients

Asia
Palestine
Fish course
Pescatarian

Ingredients

Method