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Samak bi Toum (Fish in Garlic)
From Banquets of the nations, 1911
Serves 4
Use a slow fire to prevent burning.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
66Calories
7 gProtein
1 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein7 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Cholesterol23 mg
Sodium36 mg
Potassium131 mg
Calcium23 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C5.2 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B125.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate5.4 mcg
Choline25 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 185. The excerpt below is the record exactly as published.
Samak bi Toum. (Fish in Garlic.) Half a dozen large herrings, or an equal quantity of any fish, prepared in the following style, form a favourite dish. 463 BANQUETS OF THE NATIONS Boil four ounces of oil in a frying pan over a slow- fire. When bubbling add half an ounce of sweet red pepper powder and a little water. The fish being filleted, put them on the bottom of a stewpan, cover with chopped green coriander leaves, three points of garlic, breadcrumbs, and salt ; pour half a pint of water
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