This Tahina sauce is easy to make and is excellent with all types of fish.
To make a small bowl of Tahina
Put 8 tablespoons of Tahina in a bowl and add a teaspoon of crushed garlic, a sprinkle of salt, some ground cumin and a little water. Then add the juice of 3 large lemons. Stir the mix and serve.
I would recommend the following brands of Tahina: Saad, al Taeif and Musharaf
Bulti (Tilapia) is not the only fish sold at the Murada’s fish market in Omdurman as any visitor will soon notice by wandering amongst the sellers’ baskets packed with fish and ice.
Here is a brief list of fish that I have noticed but it is far from being definitive. Go see for yourself!
The most common fish are:
bulti- tilapia – (see blog for a recipe)
bayaad – a common catfish that can be fried or backed in a earthen ware pot (Tajin)/or tray with rice and a sauce. Continue reading
Cooking bulti is really easy especially if you have already had the fish gutted etc. at the fish market at Murada in Omdurman.
After washing the fish thoroughly, add the following ingredients: 1 clove of crushed garlic (all per kilo of fish), 1/2 teaspoon of kammuun (cumin), a pinch of kasbara (coriander), juice from one 1 large leemuun (lime), a pinch of filfil (black pepper) and a sprinkling of salt.
Marinate it for about half an hour
Coat the fish in flour and cook in hot oil until the fish has turned brown.
Serve hot with tahinah (tahini), tomato salad, limes and ‘eesh baladi (round bread).
Muna Zaki 