Baked Fish-Samak Maskouf السمك المسكوف العراقي

We usually buy fresh fish and have the fish opend along the spine to lay flat in the tray. Do not remove the skin. You can cut off the head.
Wash the fish and salt the inside of the fish. Put it in the colander to drain for 30 minutes.

5 pounds whole fish (trout or blue fish)
1 large onion, sliced
2 large tomatoes, sliced
1/2 cup chopped parsley
5 cloves crushed garlic
2 tablespoons tomato paste
1/2 cup fresh lemon juice
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 teaspoon salt
1/3 cup vegetable oil for the pan
1/4 cup oil for the paste

Combine the tomato paste with the lemon juice, garlic, 1/4 cup oil, salt and spices to make a paste. Oil the baking pan and place the fish flat on the tray. Cover the cavity of the fish with the paste. Top it with the sliced tomatoes, onions and chopped parsley.
Place in the pan in a 400 degrees oven for 30-40 minutes.
Serve with plain white rice or saffron rice. Serve with pickels and Arabic salad.

Zucchini with Tomato Sauce (vegetarian)

Shijar bil Tamata

1 pound zucchini peeled and sliced
1 medium onion sliced
2 cloves of garlic sliced
1 tomato sliced
1 (8-ounce) can tomato sauce
½ teaspoon salt
½ tteaspoon Arabic spice or a combination of allspice, cinnamon and black pepper
1 cup water
3 tablespoons olive oil

Sauté the onion and garlic in oil for few minutes and add salt and spices and stir. Add the zucchini and sliced tomatoes and leave it to simmer for 5 minutes. Pour tomato sauce and water and leave it to simmer for 20 minutes. Serve with white plain rice.

We usually cook this dish with stewing lamb. You can boil the lamb for 40 minutes or until tender. Then add the onions, garlic, zucchini, tomato sauce, salt and spices. Simmer for 20 minutes and serve with white plain rice