Samak Tarator

Fish with Tarator Sauce

Preparation info
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By Claudia Roden

Published 1986

  • About

This is a great gala dish, particularly popular in Egypt, Syria and the Lebanon. It is usually served lavishly decorated in a variety of brilliant colours and traditional designs according to local taste. Today it is sometimes replaced on special occasions by the French poisson à la mayonnaise, or decorated in a more European manner.

Choose a large fish such as sea bass, bream or John Dory. Clean and wash it. Leave the head on, but remove the eyes. Rub all over with salt, pep