Fish Shawarma Sandwich
The flavor in this recipe is reminiscent of a famous spiced fish dish, samkeh harra that originated in Tripoli, the second largest coastal town in Lebanon. Samkeh harra is a glorious buffet-style dish served at banquets and large celebrations. It is composed of a large five-pound sea bass encased in a tahini sauce and an herb stuffing with garlic and chili peppers.
– Joumana Accad
Number of servings : 4
Type of meal : | Sandwiches | Sandwiches
Special diet :
4 fish fillets of your choice
1/2 cup of tahini
1/2 cup of fresh lemon juice
3 (or more, to taste) cloves of garlic
1/2 cup of walnuts, crushed
1 bunch of cilantro or dill or flat-parsley
4 medium tomatoes
1 large avocado
Olive oil, as needed
Spices: 2 teaspoons of sumac, 1 1/2 teaspoon of ground cumin, 1 teaspoon of ground coriander, pinch of cinnamon and salt, a dash of chili flakes
1. Mix all the spices and sprinkle on the fish fillets, both front and back. Add a few tablespoons of olive oil and set the fillets aside. Crush the garlic with a dash of salt in a mortar until pasty. Transfer to a bowl, add the tahini and stir to combine. Add the lemon juice and stir, add up to 1/2 cup of water and stir constantly until thetarator is smooth. Keep in mind you want it fairly thick and not too watery, so always add the water gradually, checking the texture and taste and adjust if needed.
2. Grill the fish or pan-fry in some olive oil until the fish is done. While the fish is cooking, slice the tomatoes, avocados and onions, if using. Open each pita, slather withtarator, sprinkle some crushed walnuts, extra herbs, place the fish in the bread, add the tomato slices and avocado slices and serve.
NOTE: The tarator is a sauce that you can adjust according to your taste; more garlic or lemon juice? Sure! anything goes!