Skip to main content
Epicurious
Cookbooks

Sultan Ibrahim Maqli

A street vendor in Cairo used to sell these wrapped in newspaper, to be eaten on the spot or carried home. Other small or medium-sized fish can be used in the same way.

Ingredients

Preparation

  1. Rub the fish with crushed garlic, salt, and pepper, and stuff them with finely chopped flat-leaf parsley mixed with a little crushed garlic. Lightly flour and deep-fry in very hot olive oil. Serve garnished with parsley and lemon wedges.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternFishSeafoodParsleyHerbs & SpicesGarlicRoot VegetableVegetableSnackDairy FreeNut FreeDeep FryCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.