Modus operandi of thieves Sayadia

Modus operandi of thieves Sayadia


  • 1 nutritional value of fish fillet
  • 2 Aldqos 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Sayadia fish 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation

The nutritional value of fish fillet



  • Five beads of medium-sized tomatoes.
  • A century of green chili.
  • Cloves of garlic.
  • Four tablespoons of tomato paste.
  • Small spoon of salt.
  • A quarter of a teaspoon of coriander Alnashvh ground.

How to prepare

  • Mashed tomatoes, garlic and electric mixer for five minutes even get a smooth sauce textures.
  • Poured the sauce in a small saucepan over low heat.
  • Add remaining ingredients pepper, salt, tomato paste and ground coriander to the pot, pour a small amount of water.
  • Stir Aldqos sauce using a spoon, and leave it to simmer until Tzbk and thickens strength.
  • Provide Aldqos cold next to rice dishes with chicken or fish with rice.

Sayadia Fish


  • Fish weighing almost Kelograman of the appropriate type of frying in oil.
  • Four large-sized bulbs.
  • Three cups of rice.
  • Tablespoons of municipal obesity.
  • Tablespoons of olive oil.
  • A cup of chicken broth or vegetable.

Spices components:

  • Large ground black pepper spoon.
  • A tablespoon of ground cumin.
  • A teaspoon of cinnamon soft.
  • Half teaspoon of crushed nutmeg.
  • A teaspoon of ground cardamom.
  • Two cards of laurel.
  • Pinch of salt.

Fish dressing ingredients:

  • A tablespoon of salt.
  • A teaspoon of black pepper.
  • Tablespoons of olive oil.

Boil fish head components:

  • Small onion.
  • Three cloves of garlic.
  • Vrqta cave.
  • Audan of cinnamon.
  • Small tablespoons of spices problem consisting of both: a teaspoon of ground black pepper, five kernels of open cardamom, half a small teaspoon of crushed nutmeg, ¼ teaspoon ground cloves, lemon peel dryer, a teaspoon of salt.

Fried fish ingredients:

  • Two cups of flour.
  • Tablespoon of dried garlic powder.
  • A teaspoon of red chili pepper powder.
  • Half liter of vegetable oil.

Sauce ingredients:

  • A large spoon of olive oil.
  • A cup of lemon juice.
  • Teaspoon ground cumin.
  • A teaspoon of chopped green chili.
  • Half a teaspoon of salt.
  • A tablespoon of minced garlic.
  • Small half teaspoon of ground black pepper.

Decking components:

  • A hundred grams of pine.
  • Tablespoons of olive oil.

How to prepare

Prepare the fish:

  • Thoroughly clean the fish and remove the thorns, and cut into several parts, and then marinade for at least an hour and left in the refrigerator, and take it out before a quarter of an hour of the frying process.
  • Immersion fish head and fins with cold water in a deep saucepan.
  • Pot put on high heat and leave it up to float impurities and subject to disposal.
  • Add the remaining ingredients to the pot, then covered and left for about an hour.
  • Filter the gravy well and put it aside.

Prepare rice:

  • Wash the rice once and filtered.
  • Soak the rice in cold water for half an hour and then re-filtered.
  • Tchouh onions in obesity, vegetable oil in a deep saucepan, then sprinkle salt, black pepper.
  • Raise a quarter of the amount of onions aside when it becomes golden, while continuing to Alichoih and stirring until the onions brown.
  • Filter onions well by pressing it flat with a spoon (Sbatula) while retaining the fat in the pot.
  • Add onions to the broth fish head pre-record, and poured it chicken broth or vegetable, then add spices and leave the mixture to a boil for about ten minutes.
  • Filter gravy with onions pressure on the well to get wringer.
  • Stir the rice in the pot with the remaining fat from the frying onion to taste Atnkh a little onion.
  • Poured hot broth over the rice to be completely overwhelmed.
  • Salt spray and leave the pot over high heat and boil uncovered until it becomes high level of gravy rice.
  • Cover the pot and cool down the heat and cook for a quarter of an hour almost.
  • Lift the lid and stir the rice using a fork, then cover the pot and leave it for an additional ten minutes before serving.

Prepare the sauce:

  • Mixing all the amounts of the sauce together, and then put it in a deep dish.

Prepare frying fish:

  • Blending flour with the rest of the amounts of frying, heat the oil in a deep frying pan.
  • Packaging fish and then cut flour to get rid of the excess flour by shaking the fish gently cut.
  • Frying the pieces in batches, and filtered on the kitchen paper after finishing frying.


  • Pine in the frying oil until golden opening.
  • Rice poured into a large dish, and then around the distribution of fried fish pieces.
  • Distribution of onion Mshawwah, pine randomly.
  • Provide Sayadia with side marinade, and cups of lemon juice.


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