Shorbet el Samak

Fish Soup

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

Several Turkish fish soups recorded by Sidqi Effendi in the last century are on the following theme: a fish stock coloured with saffron, flavoured with vinegar, lemon, mint and cinnamon, and thickened with egg yolks. Unfortunately, quantities are all given in piastres’ worth and difficult to follow. However, here is a modern Turkish recipe with almost identical ingredients.