Baku fish kebabs (Baliq shashlik) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 156) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb plate (Sabzi khordan); Pomegranate-coriander sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 20, 2023

    Such a simple recipe and absolutely great for an oily fish like salmon. Between this and the cafe kebabs from the same book I’m completely sold on dusting kebabs with sumac as they grill. Wonderful with the herb plate, also same cookbook or “Ottolenghi style” as I’ve come to think of it.

  • TrishaCP on May 19, 2019

    Simple and delicious grilled fish, especially with the sumac.

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