Rice with sea food and vegetables recipe

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Rice with sea food and vegetables

Enjoy the unique taste combination of seafood and vegetables!

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

200 g fish fillet
12 pcs. shrimps
10 pcs. mussels & calamari
50 g al alali Garden Peas, drained
50 g al alali Cut Green Beans,drained
1/2 cup Extra olive oil
50 g carrot cubed
45 g al alali Sweet Corn
1/2 pcs. red capsicum small cubes
1/2 pcs. Yellow capsicum small cubes
1/4 cup black olives pitted
1/4 onion finely chopped
2 cloves of garlic finely chopped
1/2 cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt to taste
2 tsp. curcumin
1 tsp. al alali Ground White Pepper
3 g Saffron dissolved in warm water
Corn oil

Directions

1. Wash and drain rice. Set aside
2. Peel and clean shrimps and clean mussels well
3. Cut fish fillet into fingers and calamari into rings
4. In a pan, fry onion, garlic, red and yellow capsicum on low fire
5. Add calamari, fish, muscles and shrimps. Mix slowly
6. Add al alali Tomato Paste, salt, al alali White Pepper and curcumin
7. Add fish broth and saffron . Cook until broth is boiling
8. Add rice and mix slowly. Simmer on low fire for 20 minutes
9. Add al alali Garden Peas and al alali Cut Green Beans. Mix
10. Simmer for 5 minutes
11. Serve hot and enjoy

Source: alalali

Shrimp machboos recipe

Shrimp machboos

Try the traditional Arabian shrimp machboos that truly lives up to its reputation.

Preparation Time: 20 minutes approximately
Cooking Time: 2 hours approximately
Serves: 8 persons

All you need

Shrimps Cooking

1kg whole shrimps
30g dried coriander
1 clove garlic
al alali Ground Cinnamon
2 cloves
al alali Ground Black Pepper
2 cardamom
1/4 tsp. turmeric
1/4 tsp. baharat spice
2 dried black limes

Stuffing

1/3 cup al alali Cut Green Beans
2 cups al alali Onion Flakes
al alali Tomato Paste
1 green chili pepper
2 tbsps. vegetable oil
2 cloves garlic
1/2 tsp. salt
1 tsp. baharat spice
1 tsp. dried black lime powder

Rice

4 cups basmati rice
4 tbsps. vegetable oil
1 cinnamon stick
2 cloves
al alali Ground Black Pepper
5 saffron threads
1/4 cup rosewater
Salt to taste

Directions

1. Soak the saffron threads in rosewater until saffron releases its color
2. In a medium saucepan, add shrimps, add water until shrimps are covered
3. Boil shrimps and remove the foam that forms at the water surface
4. Add the remaining ingredients from the list of shrimp cooking. Sprinkle salt and boil for 3 minutes. Drain and keep broth aside
5. Boil the al alali Cut Green Beans for two minutes, drain and keep broth aside
6. In a saucepan, roast onions until tender and brown color
7. Mix the remaining ingredients from the stuffing list with the boiled green beans and the cooked shrimps. Mix well, cook for 10 minutes
8. Sprinkle the saffron flavoured rosewater on the mix. Cover the saucepan and let it simmer for 5 minutes. Set aside
9. In the pan, add rice and vegetable oil
10. Add the saved broths along with some water, boil for 3 minutes
11. Add cinnamon, al alali Ground Black Pepper and clove to the rice. Cover the pan and simmer for 15 minutes
12. Remove some rice from the middle, leaving rice at the bottom and sides of the saucepan
13. Add stuffing along with the shrimps in the centre of the pan
14. Sprinkle the remaining rosewater over the rice
15. Cover the pan and heat it on a low flame for 30 minutes
16. Serve rice with the shrimps on top and enjoy!

Source: alalali

How to make Spicy Baked Fish Recipe

Spicy Baked Fish

Simply perfect, perfectly simple! This dish of Baked Fish is not only a delightfully warm and tasty addition to your dinner table, it is also easy to prepare using simple ingredients. Watch its video here, and you'll be able to prepare it easily!

Preparation Time: 1 hour approximately
Cooking Time: 1 hour approximately
Serves: 4 persons

All you need

4 pc 2 kg Sea Bream Fish Ready Clean
3 tbsps. al alali Hot Ketchup
1/2 lemon fresh - chopped
Lemon zest
4 tsps. fresh ginger
3 1/2 tsps. corn oil
3 tsps. salt
3/4 tsp. al alai Garlic Powder
3/4 tsp. al alali Onion Flakes
1/4 tsp. al alali Ground Black Pepper
1/4 tsp. al alali Ground White Pepper
2 brown onions - sliced
2 tbsps.fresh coriander leaves - chopped
1/4 tsp. al alali Parsley Flakes

Directions

• Heat Oven at 180ْC
• Prepare marinating sauce by mixing all ingredients without onion & Fish
• Marinate fish, keep aside for 3 hours in cool fridge
• In baking tray, add sliced onion, sliced lemon, sprinkle little salt and rest of spices used in marinating fish
• Place fish on top of onions and bake in oven for 50 minutes
• When fish is cooked, keep with onions that was in same baking tray and garnish as desired
• Serve and enjoy!

Source: alalali

Sayadieh Fish Recipe

Sayadieh Fish

Preparation time: 20 minutes
ٍServes: 4
Level: Easy

Ingredients

1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste

Directions

Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Source: Lebanese Recipes

Persian-spiced fish with quinoa salad recipe

Photo: Persian-spiced fish with quinoa salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian-spiced fish with quinoa salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian-spiced fish with quinoa salad.

Try a taste of the middle-east with this fragrant fish dish.

To Prep 0:15
To Cook 0:20
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

70g (1/2 cup) pistachios
270g (1 1/3 cups) white quinoa
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
60ml (1/4 cup) extra virgin olive oil
4 x 180g pieces bream fillet, pin-boned, skin on
80g (1/2 cup) currants
1 orange
1 bunch mint
1 1/2 tablespoons pomegranate molasses (see note)
Greek-style yoghurt, to serve

Method

Step 1 Preheat oven to 180C. Place pistachios on an oven tray and roast for 5 minutes or until light golden. Set aside.

Step 2 Combine quinoa and 750ml (3 cups) water in a large saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Rinse under cold running water, drain and transfer to a large bowl.

Step 3 Meanwhile, combine spices in a large, shallow bowl. Add 2 tablespoons oil, season with salt and freshly ground black pepper, and stir to combine. Add fish fillets and turn to coat.

Step 4 Heat a large frying pan over high heat. Add fish, skin-side down first, and cook for 2 minutes each side or until just cooked. Transfer to a plate.

Step 5 Add pistachios and currants to quinoa. Zest over orange, reserving orange, then pick mint leaves and add to quinoa. Gently toss to combine.

Step 6 Juice orange into a small bowl. Add pomegranate molasses and remaining 1 tablespoon oil, then whisk to combine and season. Drizzle half the dressing over quinoa salad and toss to combine.

Step 7 Divide quinoa salad among plates. Top each with a piece of fish, then drizzle with remaining dressing and serve with Greek-style yoghurt.

Nutrition

Energy 3344kJ
Fat saturated 6.00g
Fat Total 36.00g
Carbohydrate sugars 23.00g
Carbohydrate Total 67.00g
Dietary Fibre 9.00g
Protein 47.00g
Cholesterol 128.00mg
Sodium 175.87mg

All nutrition values are per serve.

MasterChef - November 2012 , Page 55
Recipe by Sarah Hobbs

Photography by Jeremy Simons
 
More from the Hummus Recipes Kitchen:

Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe
Adas Polow  
Salad-e Shirazi Recipe  
Beetroot, chickpea and feta salad recipe    
Harissa fish with fattoush Recipe

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Harissa fish with fattoush Recipe

Photo: Harissa fish with fattoush Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Harissa fish with fattoush recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Harissa fish with fattoush.

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4 
 
Ingredients

4 tbs (100g) harissa*
1/3 cup (80ml) lemon juice, plus wedges to serve
4 x 180g skinless blue-eye fillets
1 telegraph cucumber, peeled, deseeded, cut into chunks
3 tomatoes, deseeded, cut into chunks
2 cups watercress sprigs
1 small red onion, sliced
1 cup (160g) kalamata olives
100ml olive oil
2 tsp sumac*
1 pita bread round, grilled until crisp

Method   

Step 1 Combine harissa and 2 tbs lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush.   

Step 2 Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tbs lemon juice in a small bowl. Season and set aside while you cook the fish.   

Step 3 Heat remaining oil in a large non-stick frypan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through.   

Step 4 Break pita bread into pieces and toss with salad and dressing. Serve the fish on the salad, with lemon wedges.   

Notes

* Harissa (a Tunisian chilli paste) and sumac are from selected supermarkets and Middle Eastern shops. Fattoush is a traditional Middle Eastern salad with crisp pita bread.

delicious. - March 2007 , Page 74
Recipe by Valli Little    

More from Hummus Recipes Kitchen:

Grilled Fish Recipe
Egyptian-style fish with roasted vegetables Recipe 
Baked fish with pistachio and tahini recipe 
Fish Tagine Recipe 
Fish with Chickpeas and White Rice Recipe 
Frike with Fish Stew Recipe 

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Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

Photo: samak mechoui bi salatat burghul recipe

Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.
Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy
 
By Chadi Ali 

Ingredients
 
3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note) 

Grilled Fish Recipe

Photo: Grilled Fish Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Grilled Fish Recipe. Enjoy the Middle Eastern cuisine and learn how to make Grilled Fish. 

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.

Video:

 

More Recipes from the Hummus Blog: 

Layered Pomfret & Rice ( Kuwaiti style) 
Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe 
Egyptian-style fish with roasted vegetables
Fish with Chickpeas and White Rice
Spiced almond fish with fattoush  

Save and share Grilled Fish Recipe

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Layered Pomfret & Rice ( Kuwaiti style) Recipe - How to make Layered Pomfret & Rice

Photo: Layered Pomfret & Rice ( Kuwaiti style) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Layered Pomfret & Rice ( Kuwaiti style) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Layered Pomfret & Rice ( Kuwaiti style). 

Ingredients

1 Kg Zubaidi (pomfret fish)
1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)
1 Cup olive oil
1 Tablespoon lemon juice
4 Cups water
3 Onions, medium size
1 Celery stalk, cut into chunks
1 Carrot, cut into chunks
1 Lemon, cut into slices
2 Bay leaves
2 Green peppers, cut into julienne
1/4 Cup raisins
1/2 teaspoon saffron
3 Cup stock
1 tablespoon corn oil
4 Cup basmati rice, parboiled
2 Cup yogurt
Salt and papper

Method

- Clean the fish and leave it in salted water with some flour for 30 minutes.
- Rinse and drain in a colander.
- Make slits on both sides of the fish using a sharp knife.
- In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.
- Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.
- Boil water in a large pan. Cut one onion into big chunks, add it to the water.
- Add celery, carrot, lemon and bay leaves.
- Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.
- Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.
- Add green pepper, stirring the mixture for 5 minutes.
- Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.
- Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.
- Grease a large non-stick pan with corn oil.
- In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.
- Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.
- Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.
- Let cool. Invert the pan over a large serving plate.

Layered pomfret fish and Basmati rice
Zubaidi is the national Kuwaiti fish  

More Recipes from the Hummus Blog:   

Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe 
Egyptian-style fish with roasted vegetables 
Fish with Chickpeas and White Rice 
Spiced almond fish with fattoush 
Tunisian Fish Tagine  

Save and Share Layered Pomfret & Rice ( Kuwaiti style) Recipe

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Saudi Dough with King Fish Recipe

Photo:  Saudi Dough with King Fish Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try  Saudi Dough with King Fish recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Saudi Dough with King Fish. 

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 30 minutes
Cooking time : 40 minutes

Ingredients

for the dough:

2½ cups all purpose flour or 350 g

1 egg, lightly beaten

¼ cup NIDO Full Cream Milk Powder or 25 g

5 tablespoons vegetable oil

1 tablespoon salt

½ cup water or 150 ml

for the stuffing:

400 g king fish, cut into 2cm cubes

¼ cup lemon juice or 50 ml

30 g tamarind paste

¼ cup water or 50 ml, hot

1 tablespoon vegetable oil

1 medium red onion or 150 g, finely chopped

6 cloves garlic, finely chopped

1 medium tomato or 300 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 tablespoon chilli flakes

1 cup coriander leaves or 50 g, finely chopped

½ cup pine seeds or 50 g, roughly chopped

Preparation

In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.

Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.

Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.

Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.

Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.

Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.

Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.

Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.

Nutritional Information

Energy : 544.00 Kcal
Protein : 24.00 g
Carbohydrate : 58.00 g
Fats : 24.00 g   

More Middle Eastern Recipes:   

Turkish Bread Pizza
Cheese and mint rolls
Shape Middle Eastern Cookie Dough 
Turkish Pizza 
Middle Eastern spiced lamb pizza 
Smoked salmon on toasted Turkish bread 
 
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Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shrimp Biryani recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shrimp Biryani.

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper
 
Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g  

More Middle Eastern Recipes:   
 
Shrimp Fritters with Spicy Moroccan Dipping Sauce
Shrimps with Eggplant and Potato Soufflé 
Arabian Biryani 
How to Make Kuwaiti Chicken Biryani 
Vegetable Biryani 
Stuffed tomatoes with lamb mince, dill & rice

Save and Share Shrimp Biryani Recipe

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Stuffed Samka Hara with Coriander Pesto Recipe

Photo: Stuffed Samka Hara with Coriander Pesto Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Samka Hara with Coriander Pesto recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Samka Hara with Coriander Pesto.

Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 20 minutes
Cooking time : 45 minutes

Ingredients

1 kg sole, fillet

½ cup pine seeds or 50 g, lightly toasted

½ cup coriander leaves or 25 g, finely chopped

for the sauce:

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

2 tablespoons tomato paste

4 cloves garlic, crushed

3 medium tomatoes or 300 g, peeled and diced

2 teaspoons chilli flakes

1 teaspoon ground cumin

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

for the stuffing:

3 cloves garlic, crushed

½ cup pine seeds or 50 g

1 cup coriander leaves or 50 g

1 teaspoon salt

2 tablespoons olive oil

1 medium red bell pepper or 100 g, sliced length-wise

Preparation

Wash and pat dry Fish, toast Pine Seeds and chop Coriander Leaves and set aside.

Cut Fish Fillet to thin flat pieces, roughly about 15 cm wide and 1.5cm thick. Normally each medium fish filet should yield two pieces.

In a sauce pan, heat vegetable oil and sauté Onions until translucent. Add Tomato paste and sauté for an additional 2 minutes. Add Garlic, Tomatoes, Chili Flakes, Cumin Powder and sauté until tomatoes are soft. Add MAGGI® Chicken Bouillon and water and allow to simmer on medium heat for 10 minutes. Transfer to an oven-proof baking dish.

In a food processer, combine Garlic, Pine Seeds, Coriander Leaves and Salt and process into a course paste adding Olive Oil gradually.

Place a piece of fish on a flat and dry surface, spoon 1/10 of the Stuffing in the center; add two thin slices of Red Bell Pepper. Wrap the fish gently around the stuffing in and place in the oven dish with sauce. Slightly push the rolled fish into the sauce until 2/3 cover with the sauce. Repeat for remaining fish fillet and stuffing.

Bake in a pre heated oven at 180 degrees C for 15-20 minutes or until fish is done in the center. To prevent fish from burning while baking, cover with foil for half the cooking duration.

Garnish with Toasted Pine Seeds and Coriander Leaves and serve with Rice or Flat Bread.
 
Nutritional Information

Energy :     377.00 Kcal
Protein :     36.00 g
Carbohydrate :     12.00 g
Fats :     21.00 g

From Nestle

More Middle Eastern Recipes:  

Baked fish with pistachio and tahini
Fish with Chickpeas and White Rice 
Tunisian Fish Tagine 
Egyptian-style fish with roasted vegetables 
Frike with Fish Stew 
Spiced almond fish with fattoush

Save and share Stuffed Samka Hara with Coriander Pesto recipe 

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Baked fish with pistachio and tahini recipe (samke harra)

Photo: Baked fish with pistachio and tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked fish with pistachio and tahini recipe (samke harra)e. Enjoy the Middle Eastern Cuisine and learn how to make Baked fish with pistachio and tahini (samke harra).

Ingredients

1 x 2 kg whole snapper
4 tbsp olive oil
1 tsp salt
1 onion, finely diced
Red capsicum, finely diced
Tomatoes, seeded and finely diced
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
1 cup lemon juice
1 cup tahini
1 cup fresh pistachios, chopped
1 tsp harissa
Water as required

Preparation

Season snapper well with sea salt and ground black pepper.

Roast in an oiled baking tray at 200 degrees for 1 hour or until almost cooked.

In saucepan add onion, tomatoes, capsicum and oil and cook until soft.

Add pistachios, lemon juice, harissa, tahini and water to thin to a sauce consistency, and cook slowly until oil starts to exude

Spoon over snapper and bake for a further ten minutes and serve sprinkled with fresh pistachios.

From sbs.com.au
Created by Zahi Azzi

More Middle Eastern Recipes:

Tunisian Fish Tagine
Fish with Chickpeas and White Rice 
Egyptian-style fish with roasted vegetables 
Fish Tagine 
Spiced almond fish with fattoush 
Frike with Fish Stew 

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Salmon Fillets over Couscous Recipe

Photo: Salmon Fillets over Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Salmon Fillets over Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Salmon Fillets over Couscous.

Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings

Level: Easy

Ingredients

Olive oil
4 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows

Directions

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.

Couscous:

2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

10 ounces couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Ease of preparation: easy

Recipe courtesy Bobby Deen
Show: Paula's Home CookingEpisode: Deen Family Cook-Off

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

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Tunisian Fish Tagine Recipe

Photo:Tunisian Fish Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tunisian Fish Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tunisian Fish Tagine.

Total Time:    1 hr 0 min
Prep    10 min
Cook    50 min

Yield:    serves 4

Ingredients

4 teaspoons cumin seeds
2 fresh red chiles
5 tablespoons olive oil
700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2") cubes
1 1/2 teaspoons tumeric
2 medium onions, sliced into thin rings
1 stalk celery, finely chopped
4 Kaffir lime leaves, optional
2 teaspoons paprika
a pinch of saffron threads infused in 1 1/2 tablespoons warm water
4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku
salt and pepper
2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups)
large handful of cilantro to garnish

Directions

Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.

Seed the chilies and cut into julienne strips.

Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.

At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.

As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.

Serve in large warmed bowl, sprinkled with cilantro.

Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott

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Tagine of Lamb Stracotto with Spring Onions
Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb

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Kunafa Prawns with Tahini Dressing Recipe

Photo: Kunafa Prawns with Tahini Dressing Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Kunafa Prawns with Tahini Dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kunafa Prawns with Tahini Dressing.

Ingredients

2 medium sized tiger prawns peeled (leave the tail)
2 Tsp olive oil
2 Tsp lemon juice
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
kataifi pastry (Kunafa)
salt and pepper

For Tahini dressing
1 garlic clove
1 tsp salt
½ tsp ground cumin
½ tsp black pepper
½ Cup Tahini
¼ Cup warm water
¼ Cup lemon Juice

Method

- Mix spices, paprika, coriander and cumin with lemon juice and olive oil in a bowl. Marinate the shrimp for one hour in the mixture.
- Take out of the marinate .Wrap in the pastry (Kunafa) and cover with small amount of marinating. Fry till golden brown.
- Place in a low oven and cook for 2 minutes.
For the Tahini
- Crush garlic with salt well. Add ground cumin and pepper.
- Mix tahini with warm water well . Add lemon juice .Stir well till combine.
- Add garlic mixture to the tahini and mix .
- Serve with the shrimp together with some salad leaves.

More recipes from the hummus blog:

Shrimps with Tomato Sauce and Tamarind
Sea Food Corma
Fish with Chickpeas and White Rice
Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)

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Shrimps with Tomato Sauce and Tamarind Recipe

Photo: Shrimps with Tomato Sauce and Tamarind Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shrimps with Tomato Sauce and Tamarind Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shrimps with Tomato Sauce and Tamarind.

Ingredients

Skinned shrimps with tails
Ground mustard
Ground carnation
Ground dry coriander
Cumin powder
Ground turmeric
Salt
Pepper
Chili powder
Coco-nut oil
Chopped onion
Chopped ginger
Hot green pepper (optional)
Concentrated tamarind
Tomato sauce
Tomato juice
Coco-nut milk

Method

• Mix ground mustard with carnation, coriander, cumin, turmeric, salt, pepper and chili powder. Mix and season shrimps with it. Fry a little in oil and bring to half cooked.
• To make the sauce mix onion with ginger in a bowl. Add green pepper, tamarind, tomato sauce, tomato juice, mix well.
• Add tomato sauce, tamarind to the shrimps and mix.
• Add coco-nut milk and stock. Mix well and simmer on low heat until shrimps are cooked.
• Remove shrimps from sauce, and simmer the sauce on low heat to stand.
• Serve shrimps with tomato sauce and tamarind and cooked white rice.

Chef Osama

More recipes from the hummus blog:

Sea Food Corma
Fish with Chickpeas and White Rice
Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops

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Sea Food Corma Recipe - How to Make Sea Food Corma

Photo: Sea Food Corma Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sea Food Corma Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sea Food Corma.

Ingredients

For the Corma
4 Table spoon ground coriander, seeds
1 dry chili (optional)
½ tea spoon black pepper seeds
1 tea spoon cumin seeds
1-2 cardamom

For Seafood
3 Table spoon yogurt
3 Table spoon coconut milk
½ tea spoon turmeric, powder
1 tea spoon paprika
1 tea spoon starch
½ tea spoon nutmeg ground
½ cup tomato paste
Salt and pepper
¼ kilo shrimps, peeled
¼ kilo calamari
¼ kilo Tuna fish cubes

Method

- Place all seeds in a pan over a medium heat for 3 minutes, then set aside to cool.
- Grind all spices in a grindery, until it becomes powder.

For the Seafood
- Mix yoghurt with coconut milk in a sauce pan over medium heat.
- Add remaining ingredients except seafood, season with a tablespoon of corma mixture, add salt and pepper, whisk until well combined.
- Boil mixture, reduce heat.
- Add shrimp, calamari and tuna cubes, whisk then cover, leave 20 minutes till fully cooked.

More recipes from the hummus blog:

Fish with Chickpeas and White Rice
Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing

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Fish with Chickpeas and White Rice Recipe - How to Make Fish with Chickpeas and White Rice

Photo\; Chickpeas and White Rice Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fish with Chickpeas and White Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish with Chickpeas and White Rice.

Cuisine: Kuwaiti
Preparation time :     40 minutes
Cooking time :     30 minutes
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Ingredients

1½ kg fish fillets, cutlets
2 tablespoons lemon juice

For the rice:
2½ cups rice or 500 g
4½ cups water or 1125 ml
3 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

For the chickpeas mixture:
3 tablespoons ghee
1 large onion or 200 g, diced
2 cloves garlic, crushed
1 medium green capsicum pepper or 150 g, diced
½ cup split chickpeas or 75 g, boiled and drained
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cardamom
2 tablespoons raisins
4 tablespoons coriander leaves, chopped
Pinch of salt, to taste
1 tablespoon rose water
2 cups vegetable oil, for frying the fish

Preparation

Add fish cutlets to a large bowl. Combine with lemon juice (season with salt and pepper) and marinate in fridge for 1 hour.

To prepare the rice: Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Meanwhile, melt ghee in a medium sauce pan add and cook onion until tender then add garlic and capsicum, sauté for seconds. Add the cooked chickpeas, spices, raisins, coriander, salt and rose water.

Remove fish from fridge and fry in hot oil using a large pan until golden brown and cooked then set aside.

Place the rice in a serving dish, topped with fried fish cutlets and the chickpeas mixture.

Serving tips : Garnish the top with toasted pine seeds and fresh coriander.

Nutritional Information:

Fats :     17.00 g
Protein :     42.00 g
Carbohydrate :     61.00 g
Energy :     578.00 Kcal

By Nestle Family

More recipes from the hummus blog:

Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus

Save and share Fish with Chickpeas and White Rice recipe 

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Smoked salmon on toasted Turkish bread recipe

Photo: Smoked salmon on toasted Turkish bread recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Smoked salmon on toasted Turkish bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Smoked salmon on toasted Turkish bread.

Preparation Time 5 minutes
Cooking Time 3 minutes

Ingredients (serves 8)

1 1/2 tablespoons whole egg mayonnaise
300g spreadable cream cheese
2 teaspoons lemon juice
1 tablespoon chopped dill
1 tablespoon chopped flat-leaf parsley
salt and pepper
100g smoked salmon slices, chopped
1 loaf Turkish bread, to serve

Method

Mix together mayonnaise, cream cheese, lemon juice, dill, parsley, salt and pepper until combined. Fold through salmon and set aside.

Cut Turkish loaf in half through the middle. Cut each half into thick 3cm-wide fingers. Toast lightly until golden and crisp.

To serve, spread toasted fingers with salmon mixture or serve separately.

Notes

The smoked salmon spread can be made the night before and stored in the fridge in an air tight container.

 Source
Taste.com.au - October 2007, Page 4
Recipe by Kate Murdoch

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Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus

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