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Syrian Samak bil Tahini
Fish with Tahini Sauce
A comforting and flavorful dish where baked or fried fish is bathed in a rich, creamy tahini sauce, often served with rice.
ð§ ææ
- 1.5 lb White fish fillets(such as cod, sea bass, or tilapia)
- 1 cup Tahini
- 1/2 cup Lemon juice
- 4 cloves Garlic cloves(minced)
- 1/2 cup Water(or more, to thin the sauce)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 1/4 cup Parsley(fresh, chopped, for garnish)
- 1/4 cup Toasted pine nuts(for garnish (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C). Pat the fish fillets dry and season with salt and pepper.
- 2
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the fish fillets for 2-3 minutes per side until golden brown. Alternatively, you can bake the fish directly without searing.
- 3
In a bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper. Gradually whisk in the water, a little at a time, until the sauce reaches a smooth, pourable consistency. It should be thick but not pasty.
- 4
If you seared the fish, place the skillet in the preheated oven. If not, transfer the seasoned fish to a baking dish. Pour the tahini sauce evenly over the fish fillets.
- 5
Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The sauce should be bubbly.
- 6
Garnish with fresh chopped parsley and toasted pine nuts, if using, before serving.
ð¡ ããã®ã³ã
- âThe key to a good tahini sauce is to add the water gradually to achieve the right consistency.
- âIf the tahini is very thick, you might need a bit more water.
- âEnsure your fish is fresh for the best flavor.
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- Add a pinch of cumin to the tahini sauce for an extra layer of flavor.
- Serve with vermicelli rice or plain rice.