Fish and tahini sandwiches are a common lunch snack in Egypt. This is a take on the fish sandwich that Laila and Nadia grew up eating. When making any sandwich, remember to salt the components well. Even over salt a touch. There's a lot of bread so you want the insides to be seasoned well. We like this sandwich with pickles and had some pickled okra in the kitchen, but use any pickle of your choice!
Serves 6
INGREDIENTS
2 lb fillet of flaky white fish (we used flounder - it could also be halibut, sea bass, etc.)
1/2 tbs cumin
Olive oil
Salt
Baguette
Salad
1 onion, sliced thin
1 tsp Aleppo pepper (or reg chili flakes)
A little parsley
1/2 lemon
Olive oil
Pickle of your choice, optional (we used okra)
Tahini
2 tbs tahini
1 garlic clove
1 tsp cumin
1/2 lemon, squeezed
A little olive oil
Water
Salt
RECIPE
Season the fish with salt, olive oil, and cumin. Set aside for 30 mins.
Toss the salad ingredients together.
Make the tahini. Combine all the ingredients and whisk. Slowly add a little water until you have a pourable consistency.
Heat a frying pan and add olive oil. Place the fish and cook on medium / high heat for 3 mins on each side until cooked all the way through.
Assemble the sandwich. Slice the baguette. Add tahini. Add fish then more tahini on top, then salad, and a finally little more tahini.
