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Sayadieh brown and white


5 lbs. 7 1/2 oz. fish (bass)
7 oz. onions cut in shape of wings
10 oz. oil (olive oil preferred)
1 lb. 5 oz. rice, cleaned and soaked in warm water
2 pts. 12 oz. boiling water
2 1/2 tap. salt
1/2 tsp. cumin


After cleaning and salting the fish put oil in a large skillet and let it become hot; add onions and fry them till they become very dark (but not burnt) turning them constantly. Add onions to the boiling water and allow to cook until very soft. Pour into a strainer; mash onions through the strainer into the water. This should be places in a pot large enough to hold the fish which is now added with the salt. Allow to boil about 40 minutes.

Remove fish from broth and add the rice; it boils briskly first then reduce to moderate heat until rice is cooked. Serve the rice on a platter and the fish on another dish. A little cumin may be added to the rice if desired.

Note: After removing fish from broth, about 4/5 pt. of broth may be taken out to which add the juice of two lemons and boil a little. This becomes the sauce to be served over the rice and fish.

White Sayadieh:


The same with one small difference: the onions are not allowed to become brown and water is added while onions are still a light color. Add 1 tsp. of cumin to the boiling water.



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