[Contents]

Swordfish on a Skewer (Turkish)

KILICH SHEESH

Cube the fish and marinate in olive oil seasoned with vinegar, salt and pepper. Place on skewer alternately with a slice of onion, a slice of tomato and a bay leaf. Grill over charcoal, turning frequently. Slide cooked fish from skewer onto serving plate and sprinkle with lemon juice.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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