Fish soup with harissa and dried limes from Saffron & Sumac / Flavours of the Middle East: Feasting at the Middle Eastern Table (page 24) by Ghillie Basan

  • coriander
  • dried limes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute a combination of olive oil and butter for samna, honey for granulated sugar, and water for fish stock. Uses the book's recipe for Clarified butter (Samna) on page 13.

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

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

  • Eat Your Books

    Can substitute a combination of olive oil and butter for samna, honey for granulated sugar, and water for fish stock. Uses the book's recipe for Clarified butter (Samna) on page 13.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.