Lebanese food
Each country has a set of distinctive dishes that it is famous for, and is the one that invented it. Lebanon is one of the Arab countries that is distinguished by a set of wonderful dishes prepared by the hands of people who have a fine taste in cooking. Lebanese cuisine has become one of the most important kitchens that the world turns to to taste its cuisine. In this article, we will mention the methods of preparing the most famous Lebanese dishes.
Lebanese Sayadiyah
the ingredients
- One kilogram of trignon fish.
- 500 grams of basmati rice.
- Eight finely chopped onions.
- Five tablespoons of vegetable oil.
- A teaspoon of black pepper.
- A teaspoon of mixed spice.
- A teaspoon of ground cinnamon.
- Two tablespoons of toasted almonds.
- Two tablespoons of toasted pine nuts.
- Five glasses of water.
- Salt, to taste.
- frying oil.
How to prepare
- Wash the rice and soak it in warm water for 20 minutes.
- Clean the fish well, wash and salt the inside.
- Fry the fish in hot oil.
- Add the vegetable oil and onions to a deep pot over medium heat, and stir the onions until they change color to dark brown.
- Add water to the onions and leave until it boils.
- Drain the rice from the soaking water, and place a layer of it in a new pot, then add black pepper, cinnamon, mixed spices, and salt, then a layer of fried fish, and finally a layer of the remaining rice.
- Pour boiling water with onions over the rice pot, and leave on the heat until the rice is cooked, which takes 35 minutes.
- Transfer the Sayadiyah pot to a large serving dish, and garnish with toasted almonds and pine nuts.
Read also:Modus operandi of the Syrian kibbeh
Lebanese muddara
the ingredients
- 400 grams of rice.
- 200 grams of black lentils.
- Four onions.
- Four tablespoons of vegetable oil.
- A tablespoon of ground cumin.
- Teaspoon salt.
- Black pepper to taste.
How to prepare
- Wash the rice well and soak it in warm water for 30 minutes.
- Add both vegetable oil and onion slices to a frying pan, place over medium heat, and stir the onions until they change color to golden brown.
- Add the lentils and half the amount of cumin to a pot, pour water over it so that it is submerged, and put it on high heat until it boils.
- Pour two cups of water into a pot over medium heat, add the remaining cumin, salt and black pepper, and leave until it boils.
- Drain the rice from the soaking water, place it in boiling water and leave for ten minutes.
- Add the lentils to the rice, stir well, and leave the pot on the fire until the rice is cooked.
- Place the rice in a plate, and it is ready to serve.
