More Rice Recipes to Try

If you are ready to move beyond basic rice and let this grain be the side dish that shines, we have options for you.

• Baghali Polo (Persian Dill and Fava Bean Rice)
• Lebanese Rice with Vermicelli
• Tahdig (Crispy Persian Rice)
• Persian Rice with Potato Tahdig
• Loobia Polo Persian Beef and Green Bean Rice

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Turmeric Rice

Bright, golden, and packed with flavor, herb-flecked turmeric rice is an easy, healthy side dish perfect for Middle Eastern and Mediterranean-inspired meals

Course Side, Side Dish

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 281.2kcal

Author Mersedeh Prewer

Ingredients

• 2 cups basmati rice
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed or grated
• 1 teaspoon fresh ginger finely grated
• 1 teaspoon turmeric
• 2 1/4 cups vegetable broth or water
• 1/2 teaspoon Kosher salt
• 1 1/2 cups finely chopped, tightly packed fresh cilantro, dill, parsley, or a combination (optional)

Instructions

• Rinse the rice. Wash the rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice resulting in fluffy and separate grains.
• Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the garlic and ginger and stir until the aroma is released, about 30 seconds.
• Add turmeric and rice. Sprinkle in the ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
• Add liquid and boil. Pour in your cooking liquid and add Kosher salt. Bring to a boil.
• Simmer the rice. As soon as the rice comes to a boil, gently stir in the chopped fresh cilantro making sure it is evenly distributed throughout the rice. Then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
• Rest, fluff, and serve. Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
• Storage: Turmeric rice will keep for 5 days if stored in an airtight container in the refrigerator, or up to 1 month if frozen. To store cooked rice allow the rice to cool completely; seal it in an airtight container; and store in your fridge or freezer.
• To reheat: The best way to reheat rice is to heat it, covered, in the microwave or stovetop. If your rice is a bit crunchy, add a splash of water, stir, and continue reheating until it’s warm and soft.

Nutrition

Calories: 281.2kcal | Carbohydrates: 52.7g | Protein: 4.7g | Fat: 5.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Sodium: 552.3mg | Potassium: 130.4mg | Fiber: 1.3g | Sugar: 1.7g | Vitamin A: 458IU | Vitamin C: 2.7mg | Calcium: 25.9mg | Iron: 0.8mg

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The Lamb Meatball Recipe that Reminds Me of Home

Growing up in Egypt, my family cooked with lamb regularly, and we know a few secrets on how to make lamb both flavorful and juicy.

Traditional lamb meatballs often struggle with two things: gamey undertones and a dry, dense texture. My recipe solves both issues by nestling the meatballs into a simple 3-ingredient onion sauce. As the meatballs bake, they absorb the jammy sweetness of the onions, which balances the richness of the lamb and keeps the meatballs tender.

The secret seasoning is Baharat, a Middle Eastern spice blend that balances warm, sweet, and savory spices. It includes ingredients like black pepper, coriander, cumin, cinnamon, cloves, cardamom, and nutmeg. I use this blend frequently in my recipes like Baharat Baked Chicken Thighs and my Mediterranean Ground Beef and Cabbage skillet.

For this meatball recipe, ground lamb and lots of garlic play with warming spices and sweet caramelized onions to create a dish that fires on all flavor cylinders. I love how the spices, onion sauce, and meatballs showcase this dance between sweet and savory that we frequently do in Mediterranean kitchens.

In other words, this is not your run-of-the-mill meatball recipe! These meatballs are perfect served over basmati rice, piled onto or stuffed into pita, or as part of a mezze platter.

Key Ingredients

These meatballs use common ingredients that can be easily found at your local grocery store. The only exception being the Baharat spice, which you can pick up in our shop, certain grocery stores, or at your local Middle Eastern market. 

• 80/20 Ground Lamb: For the juiciest results, stick to a 20% fat ratio. Fat has two functions in this meatball recipe. First, helps carry flavor, and second, it keeps the meat moist so you never end up with a dry meatball. If you don’t like lamb, you can swap in ground beef for this recipe.
• Sliced Yellow Onions (The Sauce Base): Yellow onions are slighlty sweeter than their white or red counterparts due to a higher sugar content, which makes them the best choice for creating the caramelized sauce.
• Grated Onion: I grate onion directly into the lamb mixture to help season the meat and add additional moisture.
• Breadcrumbs: While any unseasoned breadcrumbs you have on hand will do, fine, dry breadcrumbs tend to make the most uniform texture. I try to avoid panko crumbs because they are too large.
• Baharat Spice Blend: This is the “soul” of the dish. Baharat is a Middle Eastern Spice blend that combines a number of warming spices. It’s worth keeping in your spice drawer, but if you don’t have it, use the combination of spices from my Kofta Kebab recipe.
• Ground cardamom: Peppery and slightly sweet, cardamom adds another layer of complexity to these meatballs. If you’re curious about the sweet and savory ways to use cardamom, read my article on 11 Genius Ways to Use Cardamom.

How to Make Lamb Meatballs 

This meatball recipe is easy to make; just give yourself a little time to get the onions nice and golden brown. While the recipe says it takes 55 minutes to make, 30 minutes is hands-off while the meatballs finish cooking in the oven. Follow my step-by-step guide below to cook the juiciest, most flavorful lamb meatballs with just a few simple ingredients. 

• Get ready: Preheat your oven to 425°F. Make sure you have all your ingredients prepared, including the serving of Basmati Rice or Rice with Vermicelli. 
• Caramelize the sliced onions: In a large oven-safe pan set over medium-high heat, add 3 tablespoons of olive oil. Once shimmering, add sliced onion rings from 3 medium yellow onions and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes. 
• Make the meatballs: While the onions cook, make the meatballs. Into a large mixing bowl, grate one small yellow onion and add it to 1 1/2 pounds ground lamb, 1/3 cup breadcrumbs, 1/3 cup chopped parsley, 1 egg, 2 minced garlic cloves, 1 1/2 teaspoons Baharat, and 1/4 teaspoon ground cardamom. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and, using a spoon, scoop some of the onions on top. 
• Bake the meatballs: Transfer the pan to the oven. Bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over hummus, Basmati Rice or Rice with Vermicelli. Enjoy! 

3 Tips for How to Caramelize Onions

In this meatball recipe, the sauce is made with just three ingredients: onions, water, and salt. Drawing out the natural sweetness of the onions without burning them is the trick to making a luxuriously rich, flavorful sauce. Here are my tips and tricks for how to caramelize onions the easy way: 

• Try your best to slice the onions evenly: This will stop the little onion slices from cooking too quickly. 
• Control the heat: If you want deeply caramelized, jammy onions and have the time, cook the onions over low heat with oil for a few hours. Here, we speed up the process with medium to medium-high heat to get that nice caramelized flavor while keeping just a bit of their texture. Just make sure to keep a close eye on the onions: if they start to burn, lower the temperature.  
• Add a healthy 5-finger pinch of salt: Salt draws out the water from the onions. This allows the sugars to caramelize.

What to Serve with Lamb Meatballs 

I make these meatballs for busy weeknights, but it’s also a great recipe to scale up for company. To make this weekend ready, ask friends or family to help shape the meatballs. Cooking is an experience meant to be shared with others! Once the meatballs are baking away in the oven assemble the side dishes.

• Salads: Keep things simple with a vibrant Greek Salad or opt for one of my favorite Middle Eastern chickpea salads, Balela.
• Hummus topped with pickled red onion, and some freshly baked pita is always a welcome addition.
• If I want something starchy, rice is a good pairing, but so is Batata Harra, a Middle Eastern spicy potato salad.

If I’m feeling fancy, I might add some Stuffed Grape Leaves and a pitcher drink like Red Wine Sangria. That way, guests can nibble and pour themselves a drink and I can visit and tend to the main meal.

More Lamb Recipes

If you like my lamb meatballs, you might want to try a few other ways to cook lamb. Who knows, one version might become your family’s favorite.

• Easy Moroccan Lamb Stew
• Mediterranean Style Roasted Leg of Lamb
• Roasted Rack of Lamb with Garlic and Herbs
• Kleftiko (Greek Lamb in Parchment)
• Lamb Kababs
• Lamb Burger

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Juicy Lamb Meatballs with Caramelized Onions

This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.

Course Entree

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 24 meatballs

Calories 112.7kcal

Author Suzy Karadsheh

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 medium yellow onions, sliced into 1/4-inch rings
• 1 small yellow onion, grated
• Kosher salt
• 1 1/2 pounds ground lamb
• 1/3 cup breadcrumbs
• 1/2 bunch fresh parsley, leaves chopped
• 1 egg
• 2 garlic cloves, minced
• 1 1/2 teaspoons Baharat
• 1/4 teaspoon ground cardamom
• Black pepper

Instructions

• Heat your oven: Preheat your oven to 425°F.
• Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
• Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.
• Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!

Video

Notes

• Gently caramelizing onions is very important for the flavor of your sauce: keep a close eye, stir, and, if needed, adjust the heat to ensure they don’t burn.
• If you’d like to test the salt level of your meat before forming and cooking all of the meatballs, you can quickly pan-fry a mini meatball in a small amount of olive oil until cooked through. Taste and adjust the seasoning to your liking.
• The egg does the trick here to ensure the meatballs hold well, but if you’d like some extra security you can knead the meatball mixture with your hands for a few minutes to further develop the proteins and make the mixture more cohesive.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 112.7kcal | Carbohydrates: 3g | Protein: 5.4g | Fat: 8.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.1g | Trans Fat: 0.001g | Cholesterol: 27.5mg | Sodium: 31.9mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 110.3IU | Vitamin C: 3mg | Calcium: 14.7mg | Iron: 0.7mg

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Secret to Perfect “Thousand-Hole” Moroccan Pancakes

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Baghrir: “Thousand Hole” Semolina Pancakes

Made from a thin, yeasted semolina batter that's blended smooth and left to ferment until bubbly, they cook in just a minute or two on a single side, and as they set, tiny holes bloom across the surface.

Course Breakfast, Dessert

Cuisine Moroccan/Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Servings 16 small pancakes

Calories 118.7kcal

Author Omayah Atassi

Ingredients

• 2 cups fine semolina (300 g)
• 1/4 cup all-purpose flour (35 g)
• 2 1/4 teaspoons instant yeast (1 packet, 7 g)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups warm water (650 ml)
• 3 tablespoons melted butter, to serve (optional)
• 3 tablespoons honey, to serve (optional)

Instructions

• Blend the batter. Add the semolina, flour, yeast, baking powder, salt, and warm water to a blender. Blend for about 1 minute, until the batter is completely smooth and lightly frothy. The batter should be thin, similar in texture to drinkable yogurt.
• Rest the batter. Cover the batter loosely (either in a bowl or the blender), and let it rest for 20 to 30 minutes, until the surface is dotted with tiny bubbles.
• Get ready. Heat a nonstick pan or a well-seasoned cast-iron skillet or griddle over medium heat, then reduce the heat to medium-low so the pancakes steam gently instead of browning. Lay out a clean towel on the counter next to the stove.
• Cook the baghrir. Give the batter a gentle stir. Ladle 1/8 cup pools of batter into the warm dry pan without swirling or moving the pan. Bubbles will form right away. Cook until the top looks dry and matte and is completely covered in holes, about 1–2 minutes. Do not flip.
• Cool the baghrir. Transfer the cooked baghrir to a clean towel and let them air-dry for a minute or two before stacking. This helps prevent them from sticking together. Repeat this process with remaining batter.
• Finish and serve. Stir together the melted butter and honey, then pour it over the warm baghrir, or serve it on the side for dipping.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.
• To Use Active Dry Yeast: Bloom it in 1/4 cup of the warm water for about 10 minutes, or until it forms bubbles. Combine with the remaining ingredients in the blender.
• To yield baghrir with small, finer holes, keep the heat moderate and don’t let the batter over-ferment. The bottoms should stay pale to very lightly blonde, not deeply golden.
• To prevent the pancakes from sticking together, let them cool slightly on a towel before stacking them up.
• The pancake batter is naturally vegan. The traditional topping is a combination of honey and butter. Swap plant-based alternatives of your choice for the topping to keep it vegan. 

Nutrition

Calories: 118.7kcal | Carbohydrates: 20.7g | Protein: 3.6g | Fat: 2.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 5.6mg | Sodium: 119.3mg | Potassium: 59.8mg | Fiber: 1.3g | Sugar: 3.2g | Vitamin A: 65.6IU | Vitamin C: 0.02mg | Calcium: 21.2mg | Iron: 1.1mg

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My Childhood Favorite Crispy Fish Sandwich

Many people are familiar with a classic fish sandwich on a toasted bun with tartar sauce, but there is more than one way to make a fish sandwich! Life is short! Break out of your crispy fish rut and try the Egyptian version I grew up with.

This extra crispy fish sandwich recipe is inspired by a fried fish from my childhood, which we call Samak Makli. My mom made many variations, often frying whole fish. But this recipe works just as well with fish fillets, which are easier to serve in a pita pocket with a drizzle of garlicky tahini sauce instead of tartar sauce and a colorful mix of fresh, roasted, and pickled vegetables.  

The fragrant combination of cumin, coriander, paprika, and a dash of hot pepper flakes is as essential as the lemon juice. Give the fish a few minutes in the fridge to marinate while you prepare the fixings. From there, I fry it until it’s flaky, crispy, and tender all at the same time! 

Loaded with flavor, color, and texture, this crispy fried fish sandwich is on a whole other level of satisfying and delicious. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

How to Make an Egyptian-Style Fried Fish Sandwich

The fish fries quickly, so you’ll want to get all of your fixings ready before you start heating the oil. Here’s how to do it: 

Make the Roasted Eggplant Rounds (optional, up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice a large eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of the slices with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.” 
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in a heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving. 
• Season the fish. Pat a 1 1/2 pounds fish fillet dry, then slice it into 4 to 6 portions and place it in a shallow dish. In a small bowl, combine the 1 teaspoon coriander, cumin, paprika, and 1/2 teaspoon Aleppo pepper or red pepper flakes. Add a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add 3 minced garlic cloves, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes). 
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice 2 to 3 Persian cucumbers and 1 large tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary). Cut any pickles into sandwich-size pieces.
• Dredge the fish. In a shallow dish, combine 1 cup flour, 1/2 cup cornstarch, and 1 teaspoon baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour. 
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat the oil over medium heat until it begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.  
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.
• Layer and dig in! To finish up this fried fish sandwich recipe, open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, a handful of arugula, some pickles, and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Expert Tips for the Best Fried Fish

What’s the best fish to use?

• For the best results, use a firm white fish that won’t fall apart during frying. Cod and Haddock are the gold standard because they have a mild flavor that pairs perfectly with bold spices.

How do you keep a fish sandwich crispy?

• The secret to a “shatter-crisp” crust is a combination of cornstarch and baking soda in the dredge. Cornstarch prevents gluten development (which can make breading chewy), while baking soda makes tiny carbon dioxide bubbles that keep the coating light and airy. Always fry in small batches to keep the oil temperature from dropping.

What is the internal temperature for fried fish?

• Fried fish is perfectly cooked when it reaches an internal temperature of 145°F (63°C). Using a meat thermometer ensures you don’t overcook the fillet.

Why use Tahini instead of Tartar sauce?

• While traditional American fish sandwiches use mayo-based tartar sauce, Tahini sauce offers a zesty, nuttier, and dairy-free alternative. It provides the necessary acidity to cut through the richness of the fried fish without feeling heavy, which is a hallmark of Mediterranean and Egyptian cooking.

Can I make this fish sandwich ahead of time?

• Fried fish is best enjoyed immediately for maximum crunch. However, you can prepare the roasted eggplant and Tahini sauce up to 24 hours in advance. If you have leftovers, reheat the fish in an air fryer at 350°F for 3-5 minutes to restore the crispiness.

What to Serve with Fish Sandwiches

If you’ve had fried fish before, you may have noticed its rich and savory nature needs a lot of acidity for balance. In the US that often looks like coleslaw, or in Britain, malt vinegar. For Egyptians, we like to add a lot of flavor to the fish with spices, then layer on loads of fresh veggies, lemon juice, and pickles. The result is balanced and delicious. I know you’ll love it!

In the Mediterranean, crispy fish sandwiches are often served with a very tart drink that acts as a palate cleanser of sorts for the richness of the fried fish—even pickle juice in some cases! Here are a few of my favorite pairings.

• Roasted eggplant rounds (optional): Adds a velvety texture and rich Mediterranean flavor. To make it, you’ll need 1 large eggplant, extra virgin olive oil, and kosher salt.
• Tahini sauce adds a delicious, creamy, garlicky flavor. To make it, you’ll need garlic, salt, tahini paste (stock up at our shop), lime or lemon juice, and parsley. 
• Tomato, cucumbers, and arugula add freshness. Look for Persian cucumbers, which are sweeter with tender skin. If you have a standard slicing cucumber, peel off the skin before slicing. 
• Pita bread has the perfect pocket for holding the sandwich together. Use Homemade Pita Bread or a high-quality store-bought variety. 
• Olives and/or pickles add a briny flavor. Use any variety you like, like pickled turnips, cucumbers, or red onions. 

Ways to Mix it Up

You can serve this fish sandwich recipe in many different ways. Here are some ideas:

• Make it spicy: Spread a layer of harissa sauce onto the pita (homemade or from our shop). 
• Grill the fish: Skip the dredge and grill the fish instead for a summery meal. Use this grilled cod recipe as a guide.
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free), Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 

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Egyptian Fried Fish Sandwich

This crispy fish sandwich recipe is inspired by Samak Makli, a much loved fried fish my childhood. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Course Entree, Lunch

Cuisine Egyptian

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 to 4

Calories 307.2kcal

Author Suzy Karadsheh

Ingredients

For the Roasted Eggplant Rounds (Optional)

• 1 large eggplant
• Extra virgin olive oil
• Kosher salt

For the Crispy Fish

• 11/2 pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• Kosher salt
• Black pepper
• 3 large garlic cloves, pressed or minced
• 3 large lemons, halved
• Oil, for frying (see note)

For the Fish Dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda

To Serve

• Tahini sauce
• 1 large tomato
• 2 to 3 Persian cucumbers
• 2 to 3 cups baby arugula
• Pita bread, halved to make 4 to 6 pita pockets
• Olives and/or pickles

Instructions

Optional: Make the Roasted Eggplant Rounds (up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.

Get Ready to Cook

• Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge and Fry the Fish

• Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble the Sandwiches

• Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Video

Notes

• Estimated time does not include the optional eggplant rounds. 
• Make ahead: You can make the eggplant and tahini sauce the night before and keep them covered (separately) in your fridge. 
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 
• Yes, you can use extra virgin olive oil for frying–learn all about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know. But I understand that it’s expensive, so feel free to use a high quality neutral oil like avocado oil or sunflower oil.
• Wait for your oil to get hot! This will ensure the fish gets nice and crispy, rather than soggy. To test the temperature, add a pinch of flour to the oil. It should sizzle and bubble.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 307.2kcal | Carbohydrates: 48.4g | Protein: 26.3g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.3g | Cholesterol: 48.8mg | Sodium: 333.3mg | Potassium: 899.7mg | Fiber: 6.4g | Sugar: 5.7g | Vitamin A: 641.3IU | Vitamin C: 36.3mg | Calcium: 70.4mg | Iron: 3.1mg

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