Sayyadieh recipe

Sayyadieh recipe


  • 2 Hammour fish (5 kg)

  • 1 kg red onion

  • Cloves garlic

  • 11/2 kg small-grained rice corn oil for frying

  • 2 to 3 tbsp. butter ,1 hot chili pepper ,2dried lemons


  • (measure to taste) cumin, black pepper, cinnamon, mixed spices, 2bay leaves, salt for garnish

  • Golden fried almonds and pine nuts, green and red bell pepper slices lemon slices

Directions: (to prepare the fish and rice)

  • After cleaning it thoroughly, wash the fish with water and vinegar.

  • Cut fish into three parts: head, body and tail.

  • Marinate the fish with the spices and set aside for one hour.

  • Wash the rice and soak in water for 30 minutes.

To prepare the onion sauce:

  • Dice the onion and garlic.

  • Fry the onion in a deep frying pan with a pinch of salt.

  • Constantly stir the onion until it becomes reddish brown.

  • Add a glass of water to the onion to maintain the color while it is still on the stove and leave it to boil until the consistency becomes thick.

  • Blend the onion and the broth with an added glass of water together in the blender until it becomes a smooth sauce.

  • Bring the onion sauce back to the pan and add one liter of boiled water. Bring back to a boil and add a pinch of cinnamon, black pepper cardamom, mixed spices, two bay leaves, two dried lemons and one hot chili pepper.

To cook the fish:

  • Saute fish pieces in the same pan as the onion sauce until completely cooked.

  • Separate fish from the water and set aside.

  • Cook the rice with the leftover onion sauce until done.

  • Add two three tablespoons of butter to the cooked rice.

  • Serve this dish on a serving dish with the rice at the bottom and the fish on top.

  • Garnish with fried almonds and pine nuts along with lemon and bell pepper slices.

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