Sayadieh
Sayadieh (Arabic: صيادية) is a seasoned fish and rice dish from Lebanese cuisine, made with cumin and other spices. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.[1][2] Historically it was a fisherman's meal, found along the Lebanese coast, but the dish can now be found throughout the Middle East, where it is prepared at home for special occasions and meals with guests, and also served in restaurants.[3] It can be made with a variety of fish, usually firm, white fish, such as haddock or cod.[4] Whole fish is used so the fish head and bones can be used to flavor the stock. The dish is garnished with slivered almonds and toasted pine nuts.[5]
 Seasoned fish served over rice and garnished with pine nuts | |
| Course | Main dish |
|---|---|
| Place of origin | Lebanon |
| Region or state | Coastal Lebanon |
| Serving temperature | Hot |
| Main ingredients | White fish such as cod or haddock, cumin, rice, baharat, pine nuts |
See also
References
- "Sayadieh".
- "Barramundi, cumin and coriander sayadieh".
- Gorsky, Fatih. An Edible Mosaic: Middle Eastern Fare with Extraordinary Flare. Tuttle.
- Amari, Suad. Cooking the Lebanese Way. Lerner Publications Company.
- Saleh, Nada. New Flavours of the Lebanese Table. Random House.
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