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Iraqi Baked Fish Stuffed with Walnuts and Pomegranate (Samaka Harra)
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Ingredients
- Whole White Fish1–2 kg
- Onions, finely chopped2
- Garlic Cloves, Crushed5
- Lemon juice2 tablespoons
- Bulgur1/2 cup
- Walnuts, Crushed1 cup
- Pomegranate seeds1/2 cup
- Parsley, Very Finely Chopped1 tablespoon
- Coriander Leaves, Very Finely Chopped1 tablespoon
- oilfor the dish
- Saltto taste
Allergens (inferred from ingredient names): cereals_gluten, fish, nuts
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 32, fat 16, carbs 22, fiber 3, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared