Egyptian Cuisine
Ask the fishmonger to scale and gut it, and at home remove the **gills** and the **black membrane** clinging inside the belly using the back of a knife — this is the source of the muddy smel...
Make **2–3 diagonal slits** on each side until you reach the bones. Scoring delivers heat to the thick part near the head so the fish cooks evenly. If the Bouri is large, cut it into **3–4 c...
Mash the garlic with the marinade cumin, coriander, salt, pepper, and chili, and add the lemon juice. Massage the fish from the outside, inside the belly, and in the slits, and leave it in t...
Before frying, wipe off excess marinade and bits of garlic from the surface, and dry the fish with paper towels. **Garlic on the surface burns** in the oil and makes the taste bitter, while...