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Archive for the ‘Yemeni Dishes’ Category

Sayadiyah (Fish and Rice) –صيادية مع بصل محمر

Posted in Fish, Rice, Yemeni Dishes on July 25, 2010| 5 Comments »



You will love the taste of the deep fried onions that is the secret in this recipe. My husband loves this fish and rice dish with the tahini and yoghurt sauce.

You will need:

1) 1 cup of rice (just washed and not soaked) )

2) 2 7 oz. salmon steaks (you can really use any kind of fish that will hold up and not crumble or break)

3) 1 onion thinly sliced, covered in flour and deep fried until well browned (be careful that you do not burn it)–once the onion slices are browned let them cool and then grind them (you can use a mortar and pestle) and add one cup of warm water to the mix, a pinch of ground cloves and a pinch of ground coriander.

4) few cloves (2-3)

5) few pods of cardamon (2-3 just cracked open)

6) 2 tsp of ground cumin

7) 1/2 tsp of black pepper

8) 2 tsp of ground coriander

9) 3 cloves of garlic finely minced

10) 3 tblsp of Olive Oil

11) salt to taste

12) one medium onion diced

13) 1 small tomato finely chopped

14) 1/2 tsp of tomato paste

15) salt to taste

Cut the salmon steaks–each steak into three pieces. Mix inhalf of the cumin, coriander, black pepper, garlic and add salt to taste. Cover the steaks well. Place a pot on medium heat and add the Oilive Oil,and fry the fish just until it is well browned on each side (it does not need to be thorougly cooked through, it will cook with the rice as well). Take it out and put on a plate.

In the same oil (if you do not have any left after frying the fish add about 3 tblsp more). Fry the onions until golden brown with the garlic. Then add the rest of the spices, tomato, and the tomato paste. Let cook until the tomatoes have melted into the sauce.

Return the fish and layer onto the sauce in the pot. Add the rice and pourthe deep fried onion mix and add about 1/2 cup of water for the rice to cook. Gently mix with a spoon (GENTLY or else you will break the fish and your dish won’t look nice during presentation).

Cover and cook under low heat until all the water is absorbed and the rice is cooked.

Serve on a platter with this sauce:

Mix 2 tblsp of tahini paste, with 2 tblsp of yoghurt, 1/4 cup of water, 1/4 cup of white vinegar, salt to taste. Mix well and enjoy with this fish dish.

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Fish Kebab Sauce

Posted in Fish, Yemeni Dishes on July 25, 2010| 7 Comments »



You will use the same Salmon Kebabs in the appetizer section. I usually add 7 kebabs to the amount of sauce the ingredients render.

For the sauce you will need:

  1. a diced onion

  2. 2-3 tblsp of olive oil

  3. 3 cloves of minced garlic

  4. 2 small red patatoes peeled and quartered

  5. 2 tblsp of red hot pepper sauce

  6. 2 diced tomatoes

  7. salt to taste

  8. 2 tblsp tomato paste

  9. finely chopped cilantro

  10. finely chopped dill

    11. 1tsp of ground cumin

    12. 1tsp of ground coriander

In a pan sautee a diced onion in 2-3 tblsp of olive oil. Once the onions have browned add 3 cloves of minced garlic and sautee those briefly. Add 2 small red patatoes peeled and quartered and let them brown a little. Add 2 tblsp of red hot pepper sauce–less if you do not like spicy food (I usually buy the dried Mexican red hot peppers, soak them overnight in water and liquidize them and store them in a bottle in the refrigerator–it lasts quite a while and is milder than the Asian red hot pepper sauce you can buy at the grocery store). Add the cumin and coriander. Let the mixture simmer stirring occasionally, for about 3 minutes. Add 2 diced tomatoes and salt to taste and cook for another 3 minutes or until the tomatoes are softened.

Add 2 cups of water and let boil unilt the patatoes are almost cooked through. Then add 2 tblsp tomato paste which will help thicken the sauce and add some more flavor. Let simmer under low heat for about 4 mintues.

Drop the Salmon Kebabs into the sauce and let simmer for another 4 minutes or as my mother would say, “Until the oil rises to the surface.” To finish sprinkle with a little finely chopped cilantro and dill.

Serve with white rice or bread. Delicious!

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