Levantine cuisine · Fish & Seafood

Samke Meshwiyeh

Whole fish marinated with garlic, sumac and cumin and grilled over charcoal, served with tarator sesame sauce.

Ingredients · for 4 servings

• 2 sea bream (600 g each)
• 4 garlic cloves
• 2 tsp sumac
• 1 tsp cumin
• 3 lemons
• 5 tbsp tahini
• 6 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Wash the sea bream, pat dry and score each side three times diagonally down to the bone.
2. Finely grate two garlic cloves and mix with the sumac, cumin, 4 tbsp olive oil, the juice of one lemon, salt and pepper; rub the marinade into the cuts and the cavity and let sit for 30 min.
3. For the tarator sauce, stir the tahini with the remaining grated garlic, the juice of the second lemon and salt.
4. Gradually stir in 80-100 ml cold water - the paste will first seize up, then suddenly turn into a smooth, pale cream.
5. Grill the fish on a hot, well-oiled grate for 6-8 min per side, until the skin blisters and the dorsal fin pulls out easily.
6. Drizzle with the remaining olive oil, garnish with parsley and wedges of the third lemon, and serve the tarator sauce alongside.