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Egyptian Grilled Mullet (Samak Mashwi with Radda & Garlic Doffa)

servings: 4 · 35 min · Collection: archive · Licence: CC BY 4.0

Egypt's iconic street fish preparation: scaled mullet coated generously in wheat bran (Radda), grilled over intense heat, and plunged sizzling hot into an aromatic vinegar-lemon-garlic bath.

Document (JSON) Original page on fifi.cooking

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Ingredients

  • Fresh whole grey mullet with scales1 kg fresh mullet (Bouri)
  • Fine wheat bran (Radda)1.5 cups fine wheat bran
  • Aromatic stuffing herbs & vegetablesOnion, parsley, celery, garlic, tomato, chili
  • Alexandrian boiling Doffa bathGarlic, lemon juice, vinegar, water, cumin, salt
  • Cumin, coriander, and sea salt2 tbsp ground spices
  • Fresh lemon slices2 lemons sliced

Allergens (inferred from ingredient names): cereals_gluten, fish

Nutrition per serving (modelled estimate, not measured): kcal 320, protein 38, fat 12, carbs 16, fiber 6, sugar 2

Original steps

  1. Clean fish cavity while keeping scales intact on skin to protect flesh during fierce dry grilling.
  2. Stuff cavity with chopped onion, parsley, celery, garlic, tomato, and spices.
  3. Coat the whole fish completely in fine wheat bran until no moist skin is visible.
  4. Grill on a searing cast-iron griddle or open coals, flipping once when bran is blackened and charred.
  5. As soon as fish leaves grill piping hot, immerse for 15 seconds in the fragrant lemon-garlic-vinegar bath, then lift onto platter.

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: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking