Tagin Sabak Bi-l-firik
(Tagine of Fish with Hulled Grain) Recipe

Origin: Egypt Period: Traditional

Ingredients:

1kg whole fish, cleaned and scaled
6 garlic cloves
300g hulled grain (groats eg bulgur wheat)
1 tsp ground cumin
2 tsp ground cardamom
2 tbsp flour (or, as needed)
salt and black pepper, to taste
oil for frying

Tagin Sabak Bi-l-firik
(Tagine of Fish with Hulled Grain) Preparation:

Method:

Cut the fish into steaks (retain the heads and any trimmings) then dredge the fish in the flour before frying for about 6 minutes per side, or until crisp and just cooked through. Allow to cool then flake the fish into large chunks, removing any bones and skin as you do so.

Add the fish heads, bones, skin and any trimmings to a pan. Add the cardamom and 1.2l water and bring to a boil. Cook for 15 minutes then strain through a fine-meshed sieve, retaining the fish stock.

Meanwhile add the hulled grain to the pan used to fry the fish (use the same oil) and fry gently until lightly toasted. Add the fish stock and stir to combine. Bring to a simmer then add the cumin and garlic and cook for 10 minutes.

Take off the heat and pour the contents of the pan into a tagine or flame-proof casserole. Stir-in the fish flakes then cover and cook gently for about 30 minutes. Serve hot.

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