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very simple, very garlicky dressing

dressings / sauces | serves about 12
This dressing, as made by Ziad Baz, chef at Bab el Minar in Lebanon, is for octopus (as above), squid or prawns. It’s equally delicious painted inside fresh sardines or red mullet before grilling.

1 Combine all the ingredients and leave for 15 minutes or so, so the flavours get to know each other. Spoon over seafood off the grill, and allow to cool to room temperature before serving.


Recipe by Ziad Baz, Photography by William Meppem
• from Jamie Magazine issue 3