Sardines Stuffed with Coriander, Garlic and Cumin

Name: Sardines Stuffed with Coriander, Garlic and Cumin
Cuisine: Moroccan
Ingredients: 4–5 tablespoons fine semolina flour or plain flour, seasoned with salt and black pepper; 4–5 tablespoons fine semolina flour or plain flour, seasoned with salt and black pepper; 4–5 tablespoons fine semolina flour or plain flour, seasoned with salt and black pepper; 4–5 tablespoons fine semolina flour or plain flour, seasoned with salt and black pepper; 300 ml sunflower oil; juice of ½ lemon; 1 large bunch fresh coriander, roughly chopped; 1½ teaspoons cumin seeds, roughly ground; 3 garlic cloves, crushed to a paste with salt; 3 garlic cloves, crushed to a paste with salt; 8 sardines, of roughly equal size, scaled and gutted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Another memorable sardine experience was in the souk (market) in Safi in Morocco where we ate butterflied sardines stuffed with coriander and cumin and fried in a large copper cauldron of bubbling oil.

Ingredients

8 sardines, of roughly equal size, scaled and gutted
3 garlic cloves, crushed to a paste with salt
1½ teaspoons

Africa
Europe
Morocco
Spain
Starter
Fish course
Pescatarian

Method

To butterfly a gutted sardine, follow the instructions and