Sayadiyeh / Lebanese Fish "Risotto" Recipe

Serves 4

You can turn this plain sayadiyeh into a "Sayadiyeh Royale" by adding 60g pine nuts - saute the nuts in a little butter until golden brown and stir into the rice just before serving.

Ingredients

400g white short grain rice
500g fish heads
1 kg white fish filets or steaks
Sea salt
Vegetable oil for frying
4 medium onions, sliced
1 tsp Adonis Fish Spices
1 lemon, quartered

Cooking instructions

Rinse the rice under cold water, then let soak in cold water for about half an hour.

Put the fish heads in a saucepan. Add 900 ml water and place over a medium heat. Just as the water is about to boil, skim the surface clean. Boil gently for 15 minutes.

Rinse the fish filets or steaks in cold water. Pat them dry with kitchen paper and rub them lightly with salt. Fill a large, non-stick frying pan with vegetable oil to a depth of 1 cm. and place over medium heat. When the oil is hot - dip a piece of bread in the oil; if the oil bubbles around it, it is ready - fry the fish for 1 minute on each side to seal it. Remove with a slotted spoon onto a double layer of kitchen paper to drain off the excess oil.

Add more oil to the pan to deep fry the onions and wait until the oil is very hot before adding the sliced onions. Fry until they caramelize and turn a rich brown - be careful not to let them burn. Remove with a slotted spoon onto several layers of kitchen paper to drain off any excess oil. Spread the onions thinly to drain well and become crisp.

Strain the fish stock. Return to the pan and add three quarters of the fried onions. Reserve the rest for the garnish. Bring back to boil, and then lower the heat and simmer for 10 minutes or until the stock takes the color of the onions. Strain the brown stock. Liquidize the onions and return to the stock.

Put the stock and onions in a clean saucepan and place over medium heat. Drain the rice and add to the stock together with any loose fish flakes from the fried filets or steaks. Season with the Adonis Fish Spices and salt to taste and bring to boil. Reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is done and the liquid is fully absorbed. Place the fish filets on top of the rice. Wrap the lid of the pan with a clean kitchen towel and replace over the pan. Let it sit for a few minutes, or until the fish is done to your liking. Carefully transfer onto a serving dish, making sure you place the fish in top of the rice. Scatter the reserved crisp onions all over. Serve hot or at room temperature with the lemon quarters.

Fish tagine recipe

Photo: Fish tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fish tagine Recipe. Enjoy a collection of quick & easy Middle Eastern food recipes and learn how to make Fish tagine.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Middle Eastern Soup Recipes: 

Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup  

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Moroccan fish soup - How to make Moroccan fish soup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan fish soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Moroccan fish soup.
 
A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.

Serves: 4
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Ingredients

1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
Large pinch of saffron threads
410g can chickpeas, rinsed and drained
1 level tbsp Ras El Hanout Moroccan seasoning
400g (14oz) prime cod/haddock fillets, cut into chunks
4 spring onions, trimmed and chopped
2 large ripe tomatoes, skinned, deseeded and cut into strips
Handful of fresh coriander leaves per person

Preparation

1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.

2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.

3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

From Lebanese Recipes
 
More Middle Eastern Soup Recipes: 

Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup

Save and share Moroccan fish soup recipe 

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Spiced almond fish with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Spiced almond fish with fattoush recipe. Enjoy Middle Eastern Cuisine and learn how to make Spiced almond fish with fattoush.
 
Ingredients (serves 4)

1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.

2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.

3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Middle Eastern Recipes: 

Snapper tagine with potatoes and chermoula
Fish with Chickpeas and White Rice
Middle Eastern eggplant salad
Middle Eastern rice and lamb salad
Fattoush
Lebanese Fattoush salad 

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Shrimps with Eggplant and Potato Soufflé

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Shrimps with Eggplant and Potato Soufflé Recipe. Enjoy cooking recipes and learn how to make Shrimps with Eggplant and Potato Soufflé.

Preparation time :     30 minutes
Cooking time :     35 minutes
Serves: 7 persons

Ingredients

1 cup vegetable oil, for deep frying
2 medium eggplants or 500 g, peeled and sliced
2 tablespoons olive oil
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 cup mushrooms or 100 g, cut into quarters
750 g peeled shrimps, cleaned and cut lengthwise
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
1 tablespoon tomato paste
¼ teaspoon ground black pepper
2 tablespoons fresh parsley, chopped

For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated 

Preparation

Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.

In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI® Chicken Bouillon , tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.

Mash the potato with milk, butter, salt and pepper.

Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:
Fats :     15.00 g
Protein :     30.00 g
Carbohydrate :     34.00 g
Energy :     391.00 Kcal

More Fish Recipes: 

Snapper tagine with potatoes and chermoula
Snapper, mussel and harissa salad
Fish with Chickpeas and White Rice Recipe
Samak Eish Recipe
Moroccan Fish Bastila 

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Snapper tagine with potatoes and chermoula recipe

The Falafel Recipes Kitchen (The home of Middle Eastern food recipes) invites you to try Snapper tagine with potatoes and chermoula recipe. Enjoy tasty middle eastern food and learn how to make Snapper tagine with potatoes and chermoula.

Master chef Pierre Khodja. This dish is traditionally cooked in a tagine but any ceramic or terracotta baking dish will work as well.

Ingredients

For the chermoula:

     2 garlic cloves, roughly chopped
     1/2 tsp sea salt
     3 tbsp parsley, roughly chopped
     3 tbsp coriander, roughly chopped
     2 tsp paprika
     2 tsp cumin, ground
     ¼ tbsp harissa* or chilli paste
     1 tbsp lemon juice
     3 tbsp olive oil
     2 tbsp water

For the tagine:

     500g whole snapper
     500g potato, peeled and sliced
     300g ripe tomatoes, sliced and marinated in chermoula (above)
     1 green capsicum, cut into strips
     2 tbsp tomato paste
     200ml water
     1/2 tsp sea salt
     black pepper to taste
     1/2 tsp castor sugar
     2 tbsp olive oil
     1 tbsp parsley, chopped
     1 tbsp coriander, chopped
     1 tbsp lemon juice

Method

For the chermoula: Pound garlic in a mortar and pestle with the sea salt to form a paste, then add all other ingredients, and pound together until combined into a paste.
For the tagine: Preheat oven to 200C.
Remove tomatoes from chermoula marinade and rub chermoula paste into both sides of the fish and marinate for 30 minutes. Oil the tagine, then lay the potatoes on the base and place the marinated fish on top. Spread marinated tomatoes and the capsicum strips over the fish, then season with salt and pepper to taste. Mix tomato paste with water, sea salt, black pepper, sugar and olive oil and pour over the fish. Sprinkle with chopped parsley and coriander, cover tagine with foil and bake for 50 minutes. Remove foil and rest for five minutes. Just before serving add lemon juice and serve with green salad.

Serves 4

* Harissa paste is available at most good providores.

Author: Pierre Khodja Photo: Eddie Jim Source: Travel & leisure magazine Monday December 15, 2008 Middle Eastern, Quick, Healthy, Wheat free, Dairy free, Nut free, Egg free, Dinner

Snapper, mussel and harissa salad - Fish with Chickpeas and White Rice Recipe - Samak Eish Recipe


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Fish with Chickpeas and White Rice Recipe

The Falafel kitchen offers Fish with Chickpeas and White Rice Recipe (Kuwaiti Cuisine). Enjoy Middle Eastern food cooking and learn how to make Fish with Chickpeas and White Rice.

Preparation time : 40 minutes
Cooking time : 30 minutes

Ingredients

1½ kg fish fillets, cutlets
2 tablespoons lemon juice

For the rice:
2½ cups rice or 500 g
4½ cups water or 1125 ml
3 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

For the chickpeas mixture:
3 tablespoons ghee
1 large onion or 200 g, diced
2 cloves garlic, crushed
1 medium green capsicum pepper or 150 g, diced
½ cup split chickpeas or 75 g, boiled and drained
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cardamom
2 tablespoons raisins
4 tablespoons coriander leaves, chopped
Pinch of salt, to taste
1 tablespoon rose water
2 cups vegetable oil, for frying the fish

Preparation

1. Add fish cutlets to a large bowl. Combine with lemon juice (season with salt and pepper) and marinate in fridge for 1 hour.
2. To prepare the rice: Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
3. Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.
4. Meanwhile, melt ghee in a medium sauce pan add and cook onion until tender then add garlic and capsicum, sauté for seconds. Add the cooked chickpeas, spices, raisins, coriander, salt and rose water.
5. Remove fish from fridge and fry in hot oil using a large pan until golden brown and cooked then set aside.
6. Place the rice in a serving dish, topped with fried fish cutlets and the chickpeas mixture.

Serving tips : Garnish the top with toasted pine seeds and fresh coriander.

Nutritional Information
Serving tips : Garnish the top with toasted pine seeds and fresh coriander.
Preparation time : 40 minutes
Cooking time : 30 minutes
Fats : 17.00 g
Protein : 42.00 g
Carbohydrate : 61.00 g
Energy : 578.00 Kcal

Moroccan Fish Bastila (Pastilla) Recipe - Samak Eish Recipe - Saudi Rice with Meat and Chickpeas

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Samak Eish Recipe - How to Make Samak Eish

The Falafel Kitchen offers Samak Eish Recipe ( Arabian Gulf Cuisine). Enjoy Middle Eastern Food and learn how to make delicious Samak Eish dish.

Preparation time : 15 minutes
Cooking time : 50 minutes

Ingredients (Serves 5 Persons)

2 cups vegetable oil, for frying
1500 g hammour, cleaned and cut into 4 pieces
1 medium onion or 125 g, diced
2 cloves garlic, crushed
1 small green chili pepper, chopped
2 dried limes, cut into halves
1 tablespoon coriander leaves, chopped
½ teaspoon ground cardamom
¼ teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed

Preparation

1. In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and pepper) Remove and place in kitchen towel to absorb excess oil.
2. In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI® Chicken Bouillon cubes and then stir for 1 minute.
3. Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
4. Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
5. Add the rice and bring to boil with constant stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 minutes or until rice is cooked.
6. Serve rice in a serving plate and topped with the cooked fish pieces.

Serving tips : Garnish with fried onions on top.

Nutritional Information
Serving tips : Garnish with fried onions on top.
Preparation time : 15 minutes
Cooking time : 50 minutes
Fats : 13.00 g
Protein : 66.00 g
Carbohydrate : 86.00 g
Energy : 752.00 Kcal

Moroccan Fish Bastila (Pastilla) Recipe - Vegetable Biryani Recipe - How to Make Stuffed Cabbage Rolls

Save and share Samak Eish Recipe
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Moroccan Fish Bastila (Pastilla) Recipe

How to make the famous Moroccan Fish Bastila, a savory thin flaky pie stuffed with fish and vermicelli. Your friends and family will be asking for more!

Ingredients

Ingredients of the Filling:
1/2 pound of squid
1/2 pound of white fish (tilapia, cat fish, etc.)
1/2 pound of peeled shrimp
1/2 cup of finely chopped cilantro
1 1/2 tablespoon of lemon juice
4 oz of chinese vermicelli
1/2 teaspoon of crushed garlic
A large pinch of saffron
1 teaspoon of paprika
1/4 teaspoon of cumin
Red chili pepper (to taste)
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
Ingredients for the wrap:
Spring roll pastry
2 egg yolks
4 tablespoons of butter
How to make Moroccan Fish Bastila (Pastilla)
Steps to prepare the filling:
1- Cut the squid and white fish into small pieces.
2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.
3- Remove the squid, fish, and shrimp from the water and reserve.
4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.
5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.
6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.

Preparation:

1. Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.
2. Brush the pastries with melted butter and brush the edges with egg yolk.
3. Place the filling in the center of the baking dish and bring the pastry edges to the center.
4. Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.
5. Bake the Bastila for 20 minutes at 400 degrees.

Serving:
Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!

Moroccan lamb salad - Moroccan chickpea soup - Moroccan Roast Chicken with Vegetables

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