Panasonic NN-G335WF manual Fish Sayodiya, Samke Hara Hot Fish, Muhlabbia

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	Arabic Recipes

Fish Sayodiya

Serves : 10

Ingredients:

2.5kg hamour fish

200 ml olive oil

1 kg onions, chopped

5 g cumin seed powder

25 g salt

2.5litre water

800 g American rice

100 g cornflour

100 g pine nuts

Method:

Clean, wash and cut fish into large pieces. Heat oil in a 3-litre covered casserole dish on HIGH for 2 minutes. Add fish and cook further on HIGH for 8 minutes. Remove fish from the oil and keep aside. Add onions to the same oil. Brown on HIGH for 8 minutes. Arrange the fish in another 2-litre casserole dish. Pour the olive oil and onions mixture on the fish. Add cumin powder, salt and water, and cook covered on HIGH for 4 minutes. Take out the fish again and strain the water left behind in the dish. Divide it into 2 equal portions. Pour one half into a 2-litre bowl, add rice and cook till done. To make the sauce mix the rest with cornflour and cook on HIGH for 2 minutes till thick. Serve the fish on a bed of rice. Garnish with pine nuts and serve the sauce separately.

Samke Hara

(Hot Fish)

Serves : 10

Ingredients:

2 kg hamour fish, filleted

600 g tahina

200 ml lemon juice

300 ml water

100 g olive oil

50 g onions, chopped

50 g green peppers, chopped

50 g red peppers, chopped

500 g coriander leaves, chopped

50 g green chillies, chopped

25 cloves garlic, chopped

20 g salt

60 g pine nuts, fried

Method:

Place fish fillets in a 2-litre casserole, cover with water and cook on MEDIUM for 5 minutes. Drain and keep aside. Combine tahina with lemon juice and water to make tarator. Heat oil in a 1-litre bowl on HIGH for 2 minutes. Add onions, green and red peppers, coriander leaves, green chillies, garlic and salt and cook covered on HIGH for 4 minutes. Add tarator, mix well and cook on HIGH for another 8 minutes. Spread this vegetable sauce on the fish and cook on HIGH for 7 minutes. Cool. Serve sprinkled with pine nuts.

Muhlabbia

Serves : 8

Ingredients:

50 g rice powder

10 ml water

1 litre milk

200 g sugar

15 ml rose water

3 g miski

20 g pistachios

Method:

Make a fine paste with rice powder and water. Set aside. Pour milk in a 2-litre bowl and cook on HIGH for 3 minutes. Add sugar and stir well.

Add the rice powder paste, mix well and cook on HIGH for 10-12 minutes, stirring frequently. Serve cold, sprinkled with rose water, powder miski and garnished with golden pistachios.

English Cookbook

Muhlabbia

- En-32 -