SAMAK m’TAHINA: Syrian Baked Fish with Garlic and Tahini-Lemon Sauce AND Bulgur Pilaf with Chickpeas

Cuisine & Diet:  Dairy-free, Fish, Lebanese, Mediterranean, Middle Eastern, Mimounah, Mizrahi, Rice & Grains, Rosh Hashanah, Sephardic, Shabbat, Shavuot, Syrian, Thanksgiving
Class Format:  

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MENU:

  • Samak m’Tahina: Syrian Baked Fish with Garlic and Tahini-Lemon Sauce
  • Bulgur Pilaf with Chickpeas

GENERAL INGREDIENTS:
Pot cheese, large-curd cottage cheese, or farmer’s cheese (optional)
Tilapia, sea bass or red snapper fillets
Flat-leaf parsley leaves
Lemon
Onions
Garlic
Tabasco sauce or Sriracha chili sauce (optional)
Paprika or Aleppo pepper
Black pepper
Kosher salt
Pine nuts (optional)
Extra virgin olive oil, for greasing the baking pan
Tahini (sesame paste)
Medium- or coarse-grain bulgur wheat (do not use fine grain bulgur or it will get too mushy when cooked)
Canned chickpeas

EQUIPMENT:
Measuring cups and spoons
Chef’s knife and cutting board
13-inch skillet or frying pan
Mixing spoon
1-quart saucepan or pot with lid
9 x 13 x 2-inch baking pan
Toothpicks, for holding the rolled-up fish together

Jennifer Abadi | SAMAK m’TAHINA: Syrian Baked Fish with Garlic and Tahini-Lemon Sauce AND Bulgur Pilaf with Chickpeas