Sayadieh Samak is a Mediterranean dish common in Palestine and Lebanon. I especially like to prepare it when I have leftover fish as it gives it a whole new taste. Give it a try! You won’t be disappointed!
- kilo fish fillets
- 3 cups short grain rice, soaked in water
- 4 1/2 cups boiling water
- 2 large onions, thinly sliced
- 1 tablespoon turmeric
- 3 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup flour for dusting the fillets
- vegetable oil for frying
- garnish: fried pine seeds
- In a large frying pan, put enough frying oil to reach a 2cm depth.
- In a large plate, place the flour. Dust the fish fillet in the flour then fry until golden. Repeat until all the fish pieces are crunchy and golden.
- Prepare a mixture of the boiling water, salt, pepper and turmeric.
- In a pot, heat 2-3 teaspoons oil and fry the onions until starts to become golden. Spread the onion evenly in the bottom of the pan. Distribute the pieces of fish fillets on top of the onion.
- Drain the rice then place on top of the fish pieces. Carefully add the water mixture trying not to change the order of the placed ingredients. Make sure the rice is entirely covered, add a bit of water if needed.
- Let the ingredients lightly simmer in order to make sure they don’t mix.
- Reduce heat, place the lid firmly and leave to cook for 30-35 mins until well done.
- Carefully flip the pot in the serving plate.
- Garnish with pine seeds.
Note: This dish is always served with Taratoor (tahini sauce). It is made my mixing 1/2 cup tahini, with three tablespoons lemon juice, salt, and crushed garlic clove, with enough cold water to make a running sauce.