How to Make Appetizing Samak Mashwi (Arabian spiced fish)

Delia Henry

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How to Make Appetizing Samak Mashwi (Arabian spiced fish) Delicious, fresh and tasty.

Samak Mashwi (Arabian spiced fish). Great recipe for Samak Mashwi (Arabian spiced fish). #CookClick #goldenapron This is my version of an Arabian spiced fish that I ate at a Restaurant. The Best fish for grilling is Seabream, Hamour, Sheri and Snapper and these are locally available. This recipe calls for a barbeque, but if.

It is considered a national dish in Iraq and Kuwait.

The mouthwatering Samak Mashwi (Spiced Fish) Now serving Arab Life breakfast in all our franchises.

Our latest Lebanese Tea with a touch of lemon.

You can have Samak Mashwi (Arabian spiced fish) using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Samak Mashwi (Arabian spiced fish)

You need 2 of large fish.
Prepare 1 of lemon sliced.
It’s of Rock Salt.
It’s of For the Sauce: 1 List.
It’s 2 teaspoons of cumin powder.
Prepare 2 teaspoons of coriander powder.
It’s 1 teaspoon of chilli powder (you can add more if you want more heat).
Prepare 1 teaspoon of paprika.
Prepare 1/2 teaspoon of turmeric powder.
Prepare 1/2 of dried lemon, in powdered form.
You need 1 teaspoon of white vinegar.
Prepare of Juice of 1 ½ lemons.
It’s of For the Sauce : 2 List.
It’s 1 cup of onions, chopped.
Prepare 1 of red capsicum, chopped.
It’s 3-4 cloves of garlic, chopped.
You need 2 cups of tomato, chopped.
Prepare 4-5 tbsp of Olive oil.
Prepare 1 1/2 teaspoons of salt.

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Fish Fried Fish - Samak Maqli Lebanese Broiled Fish - Samak Mashwi Fish Stew - Yakhnit el Samak Fish Cooked in Sesame Sauce - Samak Tajin or Samak bi Taheeni Fish Stew with Red Pepper - Yakhnit el Samak el Harrah Swordfish on a Skewer (Turkish) - Kilich Sheesh Rice for Fish - Riz bi Samak Stuffed Mussels (Turkish) - Midye Dolmasi The Rubian Mashwi or the chargrilled prawns marinated with Lebanese spices are an absolute delight to the palate.

Samak Mashwi (Arabian spiced fish) step by step

For the fish: Clean the fish thoroughly and then carefully with a knife running through the side joint slit open from one side trying to cut it all the way from its neck to it's tail. Put some slits over the fish skin as well. Sprinkle the outside of the fish with salt and rub lemon to remove any discolor and strong fish odor..
Procedure for the sauce: Combine all the ingredients of List 1 along with some salt and mix well to form a smooth paste..
Heat 2 tablespoon of oil and sauté the onions for five minutes, until it is soft. Add the tomatoes, capsicum and garlic with some salt to taste and allow it to cook until it is completely smashed. Allow it to cool down and then in a blender add the sautéed vegetables along with list 1 and fine grind it to smooth fine paste. Transfer it to a bowl and check for seasoning and add some more olive oil..
Procedure for the fish marination:On a grill tray place the foil paper as the base for the fish. Open the fish, with flesh side down and brush the marinade over the skin and the slits. Now turnover the fish, with skin side down and brush the marinade over the flesh, reserving some of the marinade to use at the final stage of grilling. Let the fish soak up the marinade for 30 minutes..
Preheat the oven grill 200 C (400 F). Place in the fish with, skin side down, arrange some slices of lemon over it. Cook for 8 to 10 minutes. Carefully flip the fish over, flesh side down, and cook for another 8 to 10 minutes longer, or until cooked through..
Serve with the Khubbos, Hummus, Tabelouh salad and get ready to dig in! Bel hana well sheffah! (Bon appetite in Arabic).

So is the Samak Harrah Al Shara, the Syrian spiced fish.

It's cooked in a banana leaf with the right amount of spices, making it soft and tender.

The kebabs are not phenomenal but isn't terrible either.

Samak Seyadiyah (Fish in Rice flavoured with Arabic Spices) Sharhath Laham (Sliced Beef with Oriental Sauce) Bamia Bil Laham (Boneless Lamb cubes cooked slowly in Tomato Sauce with Coriander and Okra) Dijaj Mashwi (Char grilled Chicken with Garlic and Chilli Paste) Tunisian Vegetable Couscous Grilled Vegetables Yakhnit Baamieh (Okra Stew) Siyyadiyeh - delicately spiced fish served on a bed of rice. fish cooked in saffron and served on rice with onions, sumac, and a tahini sauce (the most important part of the dish) originated in Saida (saidon).

Tabbouleh - diced parsley salad with burghul, tomato and mint.