Koirat as-sardin كويرات السردين (Sardine Balls in a Tomato Sauce)

كويرات السردين من الصويرة و برغل

These sardine balls, most likely of Jewish origin, are popular in Essaouira, Morocco.


5 sardine fillets, de-boned

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. sweet pimenton (or paprika)

2 tsp. cumin powder

3 garlic cloves, minced

Parsley, chopped

Preserved lemons, outer rind thoroughly washed

Salt and pepper

4 tomatoes, grated

1 tsp. sugar


1 Blitz the sardines and then mix in the turmeric, chilli, pimenton, cumin, garlic, parsley and preserved lemons. Add salt and pepper to taste. Form the mixture into small walnut-sized balls and set aside. TIP: wet hands with cold water to prevent the mixture from sticking to your hands.

2 Fry the grated tomatoes for 5 minutes. Blend to make a semi-smooth sauce. Add salt, pepper and sugar to taste.

3 Add the balls to the sauce and add a bit of water to cover them slightly.

4 Cook on a low heat for 10 – 15 minutes.

Serve with bulgur

كويرات السردين من الصويرة


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