Laila El-Haddad, Maggie Schmitt

Sardines with Spicy Tomato Sauce

Sardina ma’ Daggit Bandora

Preparation info

  • Serves

    3–4

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Daggit bandora is a tomato dressing used in various sardine recipes to offset the strong, oily taste of the fish. Here we include versions for baked and fried sardines.

Ingredients

  • 2 pounds (approximately 1 kilogram) fresh sardines, gutted and trimmed of scales and fins, heads intact
  • 2 quantities

Method

Wash the fish well in cold water, some lemon juice, 1 teaspoon salt, and a few spoonfuls of flour, massaging it carefully. Rinse well, then set them aside in a strainer for 10 to 15 minutes. Pat dry.