- 100 ml tahini (sesame paste)
- 115 ml water
- juice of 1 large lemon
- a little vegetable oil
- 2 onions, thinly sliced
- 2 teacups (about 200g) leftover fish, flaked
This Lebanese dish is most often prepared with whole fish but you can also use leftover fish.
- Put the tahini in a mixing bowl and gradually stir in the water and lemon juice until you have a pale liquid the consistency of a thin, creamy soup. Add a little more water if it looks too thick.
- Pour a little vegetable oil into a frying pan over a medium heat, add the onions and fry until golden. Add the tahini and salt to taste, then allow to bubble until you see a little oil rising. Turn off the heat and slip the fish gently into the sauce. Serve tepid or at room temperature.