TartQueen's Kitchen

Sayadieh (الصيادية), or Fish with Rice, was a staple meal for my sisters & me as we were growing up.  It’s a wonderful and simple amalgam of white fish, rice, onion, saffron, and lemon that we would eat until we were in food coma.  Two of my aunts ( عمـاتـي), Ahlam and Layla, considered to be the best cooks in the family, make sublime Sayadieh.  However, the best I have ever eaten is from my mom. I still don’t know what she does, but Mom’s Sayadieh is, and I’m not exaggerating, ethereal.

I’m not sure what the origin of this dish is, but it does figure prominently in Lebanese cuisine. Like any other regional dish, it has its variations – with caramelized onions, with a spice blend (or, specific individual spices), pine nuts, almonds, lemon… The list goes on.  The two must-have ingredients, however, are, of course, fish and rice.  The fish is always a firm-fleshed white fish (i.e. tilapia, haddock, cod) and the rice is always long-grain white.  Some recipes have the fish cooked separately from the rice while others have them cooked together.

This is very close to the recipe I grew up with.  The fish is marinated in lemon, lightly breaded, browned, and then cooked with the rice.  The dish is usually served with a tahineh-radish sauce (recipe follows).

 

 

1 lb. white fish

1/4 c. lemon juice

1/2 tsp. salt

flour

2 c. chicken broth or water

1 c. clam juice, fish stock, or water

1/2 tsp. saffron (opt.)

1/4 c. olive oil

1 med. onion, diced

1 1/2 c. rice

1/2 tsp. cumin

Salt & pepper to taste

3/4 cup pine nuts or slivered almonds, lightly toasted

 

 

On a large plate or in a large bowl, carefully toss the fish with the lemon juice and a good pinch of salt.  Let the fish marinate for at least 1/2 hour, tossing if needed to make sure the pieces are evenly marinating.

Meanwhile, if you are using saffron, heat the stocks or water in a separate small saucepan with the saffron.  As soon as it comes to a boil, remove the saucepan from the heat and set aside. If you aren’t using saffron, you can skip this step. (But, it doesn’t hurt to have the liquid hot or at least warm before you add it for the final cooking.)

Remove the fish from the lemon juice and lightly dredge it in the flour, carefully shaking off any excess.  Save the lemon juice.

In a large saucepan, heat 2 tablespoons of the oil over medium heat.  Once the oil is hot, place the fish in the oil and let brown. (You may need to do this in batches.)  You don’t need to let the fish cook all the way through, just enough for the flour to brown.  Take care not to try to turn the fish too soon or the coating will stick to the bottom; the fish will let you know when it’s ready to turn.

If there is any burned flour, take the saucepan off the heat and carefully wipe it out with a thick layer of paper towels.

When each batch of fish is done, take it out of the saucepan and set aside on a plate.

Add the remaining 2 tablespoons of oil to the saucepan, turn the heat up to medium-high, and add the onions.  Saute the onions for 5 – 7 minutes, or until they begin to soften and become translucent.

Add the rice and saute another 2 – 3 minutes.

Add the cumin, salt, and pepper.  Saute another 2 – 3 minutes. (You want to be careful how much salt you add, especially if you are using commercially made stock – those are loaded with salt.)

Spread the onion-rice mixture into a fairly even layer on the bottom of the saucepan.  Lay the fish on top.

Carefully pour over the stock or water and reserved lemon juice (from the marinating).  Bring the liquid to a boil, reduce the heat to low, and cover the saucepan.

Let the Sayadieh cook for 25 – 30 minutes, or until all the rice is cooked and the liquid has been absorbed.  (Occasionally, some of the rice at the very top will be undercooked.  If this happens, quickly pour another 1/4 cup broth or water over the top and quickly put the lid back on.  Let the rice cook for another 5 minutes and it should be cooked through.)

Sprinkle with the browned pine nuts or almonds and serve with the Tahineh-Radish Sauce.

 

Tahineh-Radish Sauce

 

 

 

1 c. tahineh (make sure it is thoroughly mixed; it will separate in the jar)

1 bunch radishes, washed and trimmed

1 c. chopped parsley

2 tbsp. lemon juice, or to taste

Water, as needed

Salt to taste

 

Place a small strainer over a medium bowl and use a small-holed (i.e. fine) grater to shred the radishes.

Once you have shredded all the radishes, press down on the shreds in the strainer to get out as much of the liquid as you can.  Remove the strainer from the bowl, pour off the liquid, and place the shredded radishes back in the bowl.

Add the tahineh, lemon juice, and a good pinch of salt.  Mix.  The tahineh will start to thicken due to the lemon juice (it’s an acid-base reaction; chemistry!).

Add water until the sauce loosens up and becomes a smooth consistency.  Adjust the seasoning.

Once the  sauce has smoothed out and it is the consistency you like, stir in the parsley.

 

Serve with the Sayadieh.

 

Sahtein! صحتين!

 

 

 

 

 

 

One of the great things about having a parent, or parents, who were born and/or grew up in another country is getting to learn and experience mores, manners, customs, and, yes, food that are different than what you might experience daily in the wider world.

My sisters and I grew up with just such a parent.  Our father is Palestinian.  He’s originally from a town called Nablus.  When he was born, it was a part of  western Jordan. Now it is in the Occupied West Bank under the supervision of the Palestinian Authority.  Dad came to the US in 1960 to go to college.  Eventually, he met and married our mom, graduated from college with an engineering degree, co-raised three girls without losing his mind, worked for the same company for 40 years, and happily retired.

Along the way, Dad did impart in us some of his old-world wisdom.  Or, at least tried to.  And while we didn’t always appreciate the lessons he tried to teach – especially Arabic, which I’m still struggling to learn – we always appreciated the food.

And while my sisters and I certainly ate with glee the kibbeh, sayadieh (fish with rice), mjudarah (lentils and rice), mishi waraq (stuffed grape leaves), and knaffeh (sweet  shredded phyllo dough with cheese) our parents made (Mom and Dad each have their specialties), we especially enjoyed breakfast with unrestrained glee.

Breakfast in the Middle East isn’t necessarily a rushed thing.  Well, it isn’t unless one has to rush off to work or school. Breakfast usually starts about 8 or 9 with a nice long chat over coffee.  Then, the food comes out.  It can be as simple as some jam, bread, and cheese on up to dips, za’atar (spice mix made with thyme, sumac, sesame seeds, and salt), fresh fruit and vegetables, olives, pickles, eggs, and occasionally leftovers from the night before.

Unlike in the West, coffee isn’t drunk at breakfast.  It’s used as an aperitif, digestive, at social gatherings, and with the desserts the Middle East is so famous for.  Juice, water, or hot sweet tea is drunk at breakfast.

Just to make you hungrier, here’s a picture of my family at the restaurant my cousin Salam owns with her husband. Tarweea. It serves breakfast 24 hours a day.  And it’s amazing.

So, welcome to my version of Arabic Breakfast.

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The recipes I’m showing you are ubiquitous throughout the Middle East.  Like anywhere else, there are regional variations for each dish.  That being said, I’m going to show you the way I grew up eating these dishes and the recipes I learned Palestinian style.

I will be making several recipes in this post:  Ful Mudammas (Fava Bean Dip), Baba Ghannouj (Eggplant Dip), Tomatoes and Garlic Poached in Olive Oil (not sure if this is authentic, but my dad makes it on occasion), and Hummous (which I’ve already made for you, https://tartqueenskitchen.com/?cat=63).

The additions will be some lovely olives and turnip pickles:

Plates of olive oil and za’atar.

Bread is dipped in the olive oil and then the za’atar.  It has a wonderful savory-slightly tart flavor.  Some people will also make a paste of the two, spread it on bread and toast the bread until the top is nice and bubbly.  It’s divine.

We also have some lebneh.  It is essentially yogurt cheese.  A lovely, delightfully slightly sour treat. Try it spread on bread with some tomato. Oh. Yeah.

Some farmers cheese is always essential on the table.  Jebne Nabulsi (Nablus Cheese) is our cheese of choice.  Farmers cheese is used in both sweet and savory dishes.  For sweet dishes, it’s usually boiled to remove the salt.  The cheese we get in the US is always packed in brine. If you’re able to buy it in Jordan, it’s much fresher. The difference is striking.

 

The first recipe I’ll show you is for Ful (pronounced “fool”) Mudammas (فول مدمس).  It’s a breakfast dish made with fava beans. It’s a dish that’s been traced back to ancient Egypt and is still a very popular breakfast choice throughout the Middle East and parts of Africa.

Now, I use the canned ones.   However, if you want to use fresh or used soaked dry beans, it’s up to you.

1 can fava beans, drained, liquid reserved

1/4 c. onion, finely minced

2 cl. garlic, minced

2 – 4 (depending on size and heat level) tabasco or pepperoncini peppers, minced

1/4 c. parsley, minced

Salt and pepper to taste

Lemon to taste

Olive oil

additional minced parsley for garnish, optional

 

1.  In a small saucepan over medium-low heat, mix together the fava beans, onion, garlic, peppers,  about 2 – 3 tablespoons of the reserved liquid from the beans, and a pinch of salt & pepper.

Heat the mixture slowly, stirring occasionally.  Cook about 20 minutes.  Add more liquid if the beans become too dry.

2.  Once the mixture is cooked, taste it for seasoning and some lemon to taste.  Remove the saucepan from the heat and mash the beans, leaving some texture.  In other words, don’t make them a smooth mash.

3.  Place the ful on a plate, drizzle over some olive oil and additional parsley.

 

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The next dish I’m going to show you is Baba Ghannouj (بابا غنوج.). It’s a smooth dip made with eggplant.  It can be served as a mezze, a salad, or a side dish.  It is sometimes served with sliced or finely diced vegetables on top.  Some will use parsley or mint.  In some parts of the Arab world, particularly Syria, pomegranate seeds or syrup are used as well.

Traditionally, the eggplant is grilled over an open flame until it’s soft and charred.  However, I’ve found the oven is an excellent alternative cooking source.

When buying eggplant, look for ones with a smooth unblemished skin and no soft spots.

1 eggplant

3 cl. garlic

1/4 c. tahineh, more if needed

Salt and lemon juice to taste

Olive oil for garnish

Pomegranate seeds or syrup for garnish, optional

Parsley for garnish, optional

 

1.  Prep the eggplant.  Heat your oven to 400F.  Line a baking sheet with foil and spray with non-stick spray.  Drizzle some olive oil on the bottom and spread to cover.

Take the eggplant, cut off the top, then cut in half lengthwise.

Place the eggplant cut side down on the baking sheet.  Drizzle to top with a little more oil and put in the oven.  Bake the eggplant until it’s soft, about 20 – 25 minutes.

2.  Meanwhile, if you are using pomegranate seeds, time to get the seeds out.

When buying a pomegranate, make sure there are no soft pots, the skin is smooth and free of blemishes, and be sure to check for pinholes in the skin.  That’s a sign of infestation or spoilage.  If you open a pomegranate and any of the seeds are brown or dried out, discard them.

Cut around the equator of the pomegranate just until you break through the skin.  Don’t cut all the way through or you’ll lose some seeds.

Pull the halves until they separate.  This takes a little doing, but it will happen.

I suggest wearing gloves for this next part. It is now time to separate the seeds from the membrane.  It’s really not difficult.  Just time consuming.  if you can remove the seeds in clusters, all the better.  The trick is to break as few seeds as possible and not include any of the membrane (edible, but very bitter).

You will be rewarded for your hard work.

3.  Check the eggplant.  Give it a quick poke with your finger or a fork.  If it feels soft, it’s ready to come out of the oven.  Take the eggplant halves off the baking sheet and set aside until cool enough to handle.

4.  when the eggplant is cool enough to handle, carefully peel off the skin and discard.

Place the peeled eggplant in a small bowl or dish.  Set aside.

5.  With a food processor running, drop the garlic cloves down through the feed tube and chop them.

Add the eggplant, tahineh, and a little salt.

Puree the ingredients until a smooth consistency is achieved.  Add a little lemon juice through the feed tube while the machine is running.  When the lemon is mixed in, taste the baba ghannouj for seasoning.

6.  Place the baba ghannouj into a bowl and garish with a little olive oil, some parsley, and a few of the pomegranate seeds.

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As for the Poached Tomatoes and Garlic, I really don’t know if it’s an authentic part of the meal.  However, I remember my dad making this dish from time to time, so I do, too.  My husband and I  like this dish, so I make it for that reason as well.

 

4 large tomatoes, quartered, core (blossom end) cut out, and seeded

10 – 12 cloves garlic, smashed

3/4 c. olive oil

1 tsp. salt

 

1.  Place all the ingredients in a large skillet or shallow saucepan over low heat.

2.  While the ingredients cook, you can mash them a bit if you like. Just cook until the tomatoes have completely broken down, about 30 minutes.

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Fried Nabulsi Cheese

1.  Take a few pieces of the Nabulsi cheese and cut them into smaller pieces (I usually cut them in half crosswise and then again lengthwise).  Place them in a bowl and rinse with water several times until it runs clear.  Let the cheese soak in the water to remove some of the salt.

Before you get ready to fry the cheese, take it out of the water and drain on paper towels.

2.  In a non-stick skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.  Once the butter starts to foam, place a few pieces of the cheese in the skillet to cook.  Cook until each side is golden brown.

Drain the cooked cheese on paper towels and eat while still warm.  It doesn’t really keep once it’s cold.

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Of course, the one indispensable ingredient for the whole meal. Bread. Khubuz خبز

 

And, here is the final table.

Sahtein!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hummous (Arabic: حمّص), or as it’s known by it’s full name, Hummous bi Tahineh (حمّص بطحينة),  is one of the most well-known and popular Middle Eastern dishes known to the Western palate.  This is in large part due to Middle Eastern immigration, marketing, and expatriates.  Plus, it just tastes really good.

It’s a dish that ubiquitous all over the Middle East.  It’s eaten for breakfast, lunch, with dinner, and as simply a snack.  It’s cheap, filling, and packs a lot of protein.

Hummous is also a very healthy dish.  It is high in iron, vitamin c, folate (B9), and B6.  The chickpeas make it an excellent source of protein and dietary fiber.  Tahineh paste is ground sesame seeds, which are an excellent source of amino acids. And, depending on the recipe, hummous has high amounts of monounsaturated fat. Hummous is also a compliment for vegetarian and vegan diets.

This is a dish that my sisters & I grew up with.  We had it often enough that we learned to make hummous from a very young age.  While this is a dish that is part of my father’s cultural background (he is Palestinian), Mom makes a mean hummous as well.

And one of the things we learned is that hummous is a simple dish with simple, and, yes, ancient ingredients.  The basic ingredients in hummous – chick peas, tahineh, lemon, and garlic – have been around for millennia.  The dish itself has a rather murky history.  Some culinary historians trace the dish back to the 13th Century and the warrior Saladin.  However, more recent research finds that the first known documentation of a cold dish of chick peas and tahineh comes from the Egyptian Abbasid period (1251-1516).  But, it most likely isn’t what we know now as hummous.  The earliest known documented form of “modern” hummous comes from Damascus, Syria in the late 19th Century.

(Some historical and nutritional information from Wikipedia)

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A short editorial is called for here.  This is a purist recipe.  I have seen hummous made with different types of beans, black seeming to be one of the more popular, with sweet potatoes, and, I have seen vegetables added as well.

I’m against all of that.

I’m usually not one to argue against experimentation in cooking.  It’s what keeps the culinary world fresh and exciting.  But, to me, this dish is perfect in it’s simplest, purest form.  Putting stuff that shouldn’t belong in the first place is an anathema to me.  If you do decide to make hummous, and you decide to put anything more than the recipe calls for or decide to use a different bean or legume, or heaven help me, a pureed vegetable, I really don’t want to know.

Perhaps it’s a cultural bias. Perhaps it’s because this is what I know from eating this dish for most of my life.  When it comes to Middle Eastern food, I’m very much a traditionalist, ingredient & flavor-wise.

 

Now, for the recipe.

I will say that generally, I don’t measure when I make hummous.  I go by texture and taste.  So, I had to really make a conscience effort to measure the ingredients this time around.

You’re welcome.

Also, I do see the irony in using modern tools to make an ancient dish after my stance on traditionalism.  I’m sure this dish was made originally with dried chick peas that were perhaps cooked or soaked overnight, stone-ground tahineh, and mixed with a mortar & pestle.

 

Hummous bi Tahineh

1 ea. 14-oz can chick peas (garbanzos), drained, liquid reserved (save a few whole chick peas for garnish if you like)

1/2 c. tahineh (The oil and the solids separate, like natural nut butters. Be sure to stir before using)

4 cl. garlic, stem ends removed

1 tsp. salt (I use kosher)

3 tbsp. lemon juice

1/4 c. pine nuts, optional

Paprika or sumac, for color, optional

 

1.  Set up a food processor.  With the processor running, drop the cloves of garlic through the feed tube.  Process until the garlic is finely minced.

2.  Stop the processor, remove the lid, and pour in the chick peas and 1/4 cup of the reserved liquid.  Process again until you make a rough paste.

3.  Add the tahineh and salt.  Process again until smooth.  Add the lemon juice and process again.  Taste for seasoning.

 

If you prefer a thinner hummous, use more of the reserved liquid.  If you like a thicker hummous, use less.

4.  Now, there are several ways to present  hummous.  Reserving a few whole chickpeas or a little chopped tomato or cucumber as garnish (not mixed in!) are some traditional methods of garnishing.  But, my favorite way is to brown some pine nuts and serve the hummous with them.  Just like Dad does.

There are two ways this can be accomplished.  The healthier and vegan way of doing this is to brown the pine nuts in a 350F oven for 3 -5 minutes.  They brown quickly, so you need to err on the side of caution.  Once the pine nuts begin to smell like popcorn, you’ve gone too far.  And pine nuts are too expensive to waste.

The other, more indulgent way to brown the pine nuts is to cook them in butter.  Which is my favorite way.  Not healthy, admittedly, but, delicious.

Melt the butter over medium-high heat.  Add the pine nuts and stir constantly.  Once the pine nuts begin to brown, take them off the heat immediately and pour them, butter and all, over the hummous.

If you do use the butter-browning method, wait until you’re just about to serve.  Otherwise, the butter will harden and that’s pretty unappetizing.

For color, sprinkle on a bit of paprika or sumac.  Very traditional.

 

5.  Now, hummous is almost always served family-style.  So, everyone gets to dig into the plate.  If you’re in a traditional Arab home and this is a situation you find yourself in, there is a proper way to eat hummous without offending anyone and embarrassing yourself. (Of course, this applies to any family-style dish.)

To begin with, make sure your hands are clean.  I’m not kidding.  If you’re sharing a large dish with people, they don’t want to eat after someone with dirty hands.

Make sure you always eat with your right hand only.  In Bedu (Bedouin; i.e. traditional Arab) culture, the left hand is used for, well, things other than eating.  If you’re a southpaw, learn to become ambidextrous when eating.

Stick to your side of the platter.  Don’t dig into the center.  It’s rude.  Find a corner, so to speak, and stick there.  Move in as everyone else does.  Take your cues from them.

And don’t be afraid to ask if you have etiquette questions.  People will be more than happy to help guide you through the ritual.

Now, of course, if you’re moving through a buffet line and you spoon food on your plate, then the above tips won’t apply to you.  Except for the right-hand thing.

6.  Tear off a small piece of pita bread and make a scoop.

As I said before, take your scoop of pita with your right hand and dip into your designated “corner” of the bowl or platter.

 

And, there you are.

 

Enjoy! Sahtein!