Sayadeya Masreya

Making Sayadeya Masreya

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1. Toss the fish with 2 tsp cumin, the salt and the flour.

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2. Fry in the oil over high heat, 3 minutes a side, until browned and just cooked. Lift out and set aside.

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3. Strain the oil through a sieve into a bowl to remove the burnt crumbs, then return 4 tbsp of it to the pan.

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4. Cook the onions in that oil over medium heat for 25 minutes, until deeply browned. This is where the colour comes from.

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5. Lift out a third of the onions for the top. Add the rice to the pan with the remaining onions and turn it for 2 minutes.

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6. Add the cumin, turmeric, salt and hot stock. Bring to the boil, cover, and cook on the lowest heat 18 minutes.

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7. Rest covered 8 minutes, fork through, and serve with the fish, reserved onions, coriander, lemon and tahina.

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Related guide: Choosing rice.

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Tips for Making Sayadeya Masreya

• Strain the frying oil before the rice goes in, or the crumbs burn.
• Take the onions genuinely dark.
• More cumin than feels right. That is the dish.

What Goes With Sayadeya Masreya

• Egyptian tahina
• Salata baladi
• Torshi

Sides from the same cuisine on this site: Eish Merahrah.

Keeping and Reheating

Refrigerated for 2 days. Reheat covered at 170°C / 338°F. Do not freeze.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.