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Al sikbaaj sauce
Serves 2 Sauces and accompaniments
Ingredients
- 50ml extra virgin olive oil
- 1 red onion, sliced
- 2 garlic cloves, finely sliced
- 2tbsp saffron water (see recipe)
- 1 tsp honey
- 1 tbsp white wine vinegar
- handful coriander leaves, to garnish
Serving options
- 250g small fish fillets such as sardine or mullet, pan-fried
- 300g small carrots, steamed or roasted
- 1 aubergine, sliced into 2cm-thick rounds and deep-fried until dark brown
- leftover roast lamb, finely sliced
Saffron Water - makes 200ml
- 1g saffron
- 1/2 tsp sugar
Method
Heat the olive oil in a pan over a medium heat. Add the onion with a pinch of salt and sweat for a minute or so before adding the garlic. Turn the heat down to low and cook for a further 3-4 minutes to soften the onion and garlic.
Add the saffron water and turn the heat back up to medium-high. Stir in the honey, then gradually add the vinegar, stirring constantly. Remove from the heat and allow to cool.
Arrange the fish, or other serving option, on a plate, pour the sauce over the top and allow to marinate for at least half an hour. Serve cold, garnished with the coriander leaves.
Saffron Water
Put the saffron in a dry frying pan and lightly toast over a medium heat until fragrant. Don’t allow it to darken in colour – you just want to warm it gently to dry it a little further.
Transfer to a pestle and mortar or spice grinder and add the sugar. Grind the saffron and into a glass jar.
Boil 200ml water and pour it over the saffron in the jar. Seal with a lid and leave to cool,
then store in the fridge for up to 2 weeks.
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