Stuffed sardines with spicy tomato dagga

This dish comes from Palestine – tomato dagga being a famous spicy tomato from the Gaza.

The sardines came out quite extraordinary – fluffed up almost like a batter.  It might be imagined that trying to fry the sardine “sandwiches” would be difficult and that they would fall apart.  In fact, it is quite easy and they do stay together.

Preparation Time: 15 Mins

Cooking Time: 5 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

8                    Sardines  - cheaned and butterflied        

1½ tbs            Flour        

1                    Egg  - beaten lightly  

1½ tbs            Olive oil    

For the stuffing

10 gms            Parsley  - chopped finely        

7½ gms           Coriander  - chopped finely     

3 cloves           Garlic  - crushed      

10 gms            Pistachio kernels      

1½ tbs            Lemon juice            

½                   Chilli  - green - finely chopped  

¾ tsp             Cumin  - ground      

½ tsp             Allspice  - ground     

¾ tbs             Sumac      

                     Pepper  - freshly ground, black 

½ tsp             Salt          

For the tomato dagga

2                    Tomatoes  - cut into 5 mm dice 

1                    Chilli  - chopped finely

1 tsp               Celery seeds           

½ tsp             Coriander  - ground  

1                    Lemon  - juice of      

35 ml              Olive oil    

Method

To make the stuffing…

Place all the stuffing ingredients in a bowl.  Mix well and set aside.

To prepare the sardines…

Wash the sardines and pat dry, then lay 4 them flat on a large tray - skin side down.  Then divide the stuffing equally between the them - spreading it all over the fish.  Arrange the other 4 sardines on top of the stuffed sardines to make 4 fish – fish “sandwiches”.

To make the tomato dagga…

Place all the tomato dagga ingredients a medium bowl.  Mix to combine and set aside.

To cook the sardines…

Spread the flour out on to a plate and put the eggs into wide shallow bowl.

Put the oil into a large frying pan and place on a medium-high heat.  Working with one pair of fishes at a time, carefully dip them lightly into the flour - turning them over so that both sides get covered.  Then dip them into the egg.  Put them into the pan and fry them for about 5 minutes, turning them once so that both sides are crisp.  Transfer to a plate lined with kitchen paper while continuing with the remaining sardines.  Serve warm or at room temperature, with the tomato dagga served alongside.

Wine recommendations

A robust white wine.

Conventional

     Burgundy blanc

Interesting

     Côtes du Rhône blanc

     Pays d'Oc Chardonnay

     Riesling