Cut the squid into 1.5–2cm- thick rings and divide the tentacles, separating them into two parts. Whisk together the milk and lemon juice in a bowl to create a homemade buttermilk. Put the squid rings and tentacles in the bowl, ensuring the squid is submerged. Cover and put in the fridge for at least 1 hour and up to 4 hours.
To make the coating, finely grind the spices and salt using a pestle and mortar. Mix the spices with the flours and semolina in a shallow container. Drain the squid and dredge in the seasoned coating. Shake off any excess and put the coated squid in a single layer in a separate container.
Line a plate with kitchen paper. Heat 8cm oil in a large, deep-sided, heavy-based pan until it reaches 185C (it should be no more than half-full). Fry the squid in batches, to avoid overcrowding, for around 1 minute until golden and crisp, ensuring the oil temperature recovers between batches. Use a fine-mesh sieve or tongs to transfer the squid to the linedplate to absorb any excess oil.
Sprinkle a pinch of salt, the pul biber and oregano over the squid and serve immediately with lemon wedges and a bowl of tahini sauce.
For the tahini sauce:
In a tall beaker, combine the tahini, lemon juice and garlic with 145g water. Use a stick blender on maximum speed to blend the ingredients together until the mixture turns into a smooth sauce resembling thick double cream. Dip a spoon in the sauce, swipe your finger across it on the spoon and look for a clear line. If it’s a bit too thin, gradually add more tahini until it reaches the desired consistency. Taste and add salt if needed. (Makes approx. 325g)
Store in an airtight container in the fridge for up to 5 days – check the taste and add a bit more lemon juice if needed before using. Any leftover can be used to drizzle over grilled meat or in salads.
Recipes and photographs taken from Arabica by James Walter, photography by Jad Al Younis (Carnival, £30)
