Mezroota

Mezroota Recipe from Oman - Delicious Tuna and Rice Dish

Region / culture: Oman | Preparation time: 1 hour | Servings: 4

Introduction

Mezroota is a traditional Tunisian dish made with thinly sliced onions, tuna, and a variety of spices. This flavorful and refreshing dish is perfect for a light and healthy meal.

History

Mezroota has been a staple in Tunisian cuisine for centuries. It is believed to have originated in the coastal regions of Tunisia, where fresh seafood and aromatic spices are abundant. The dish has evolved over time, with different variations and ingredients being added to suit individual tastes.

Ingredients

4 cups of thinly sliced onions
3 rounded tablespoons of salt
1 can of drained tuna
2 tbsp of melted butter
0.25 cup of lemon or lime juice
1 tbsp of ground cumin
0.5 tsp of cayenne (red) pepper powder
1 tbsp of slightly crushed oregano leaves
a big pinch of saffron (optional)
cooked white rice

How to prepare

In a bowl, season the sliced onions with salt.
Mix well.
Place the bowl outside in direct sunlight on a hot day and let it sit for at least an hour.
Bring the onions indoors.
Rinse the onions in water, gently squeezing them.
Drain the water.
Repeat the washing process two or three times.
Drain the water.
Flake the tuna and add it to the onions along with the remaining ingredients.
Add 0.75 cup of water and season with salt to taste.
Serve immediately over hot cooked white rice.

Variations

Add chopped tomatoes or bell peppers for extra flavor and texture.
Use different spices such as paprika or chili powder for a spicier version.
Substitute the tuna with cooked shrimp or chicken for a different twist.

Cooking Tips & Tricks

Make sure to season the onions with salt and let them sit in the sun to remove any bitterness.

- Rinse the onions thoroughly after soaking to remove excess salt.

- Use fresh tuna for the best flavor, but canned tuna can also be used in a pinch.

- Adjust the spices to suit your taste preferences.

Serving Suggestions

Mezroota is best served over hot cooked white rice, with a side of fresh salad or vegetables. It can also be enjoyed on its own as a light and refreshing meal.

Cooking Techniques

The key to making a delicious Mezroota is to properly season and rinse the onions to remove any bitterness. Letting the onions sit in the sun helps to mellow their flavor and enhance their sweetness.

Ingredient Substitutions

If you don't have tuna on hand, you can substitute it with cooked chicken, shrimp, or even chickpeas for a vegetarian version. You can also use olive oil instead of butter for a healthier option.

Make Ahead Tips

Mezroota can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it before serving and adjust the seasoning as needed.

Presentation Ideas

Serve Mezroota in a large bowl over a bed of fluffy white rice, garnished with fresh herbs or a squeeze of lime juice. You can also sprinkle some toasted almonds or pine nuts on top for added crunch.

Pairing Recommendations

Mezroota pairs well with a crisp white wine or a cold beer. It also goes well with a side of crusty bread or pita for dipping.

Storage and Reheating Instructions

Store any leftover Mezroota in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop until heated through, adding a splash of water if needed to prevent it from drying out.

Nutrition Information

Calories per serving

Each serving of Mezroota contains approximately 200 calories, making it a light and satisfying meal option.

Carbohydrates

Mezroota is a low-carb dish, with most of the carbohydrates coming from the onions and rice. Each serving contains approximately 30 grams of carbohydrates.

Fats

Mezroota is a low-fat dish, with most of the fat coming from the tuna and butter. Each serving contains approximately 5 grams of fat.

Proteins

Mezroota is a good source of protein, with the tuna providing a healthy dose of this essential nutrient. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

Mezroota is rich in vitamins and minerals, particularly vitamin C from the onions and lime juice. It also contains iron, potassium, and magnesium from the tuna and spices.

Alergens

Mezroota contains fish (tuna) and butter, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Mezroota is a nutritious and flavorful dish that is low in carbs and fats, but high in protein and essential vitamins and minerals. It is a healthy and satisfying meal option for any occasion.

Summary

Mezroota is a delicious and healthy Tunisian dish made with onions, tuna, and a variety of spices. It is a light and refreshing meal option that is perfect for any occasion. Enjoy this flavorful dish with a side of rice and salad for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a sunny afternoon in Marrakech, Morocco, and I was wandering through the bustling souk, taking in all the sights and sounds of this vibrant city. As I passed by a small spice shop, the scent of cinnamon and cumin wafted through the air, and I knew I had to go inside.

The shop was a treasure trove of exotic spices and ingredients, and as I browsed through the shelves, I came across a small handwritten recipe card tucked away in a corner. The card was for Mezroota, a traditional Moroccan dessert made with almonds, honey, and spices. As I read through the ingredients and instructions, I could feel my mouth watering in anticipation.

I asked the shopkeeper about the recipe, and he told me that it was a family recipe passed down through generations. He explained that Mezroota was often made to celebrate special occasions, such as weddings or holidays, and that it was considered a symbol of hospitality and generosity.

I knew right away that I had to learn how to make Mezroota, so I asked the shopkeeper if he would be willing to teach me. With a twinkle in his eye, he agreed, and we spent the afternoon in his kitchen, mixing and stirring and tasting as we created this delicious dessert.

The key to making Mezroota, the shopkeeper told me, was in the quality of the ingredients. The almonds had to be fresh and fragrant, the honey had to be rich and golden, and the spices had to be of the highest quality. As we worked together, I could see the care and attention to detail that went into every step of the process.

After several hours of cooking, the Mezroota was finally ready. The almonds were toasted to perfection, the honey was sweet and sticky, and the spices had infused the dessert with a warm, aromatic flavor. I took a bite, and was instantly transported back to the bustling streets of Marrakech, surrounded by the sights and sounds of this magical city.

Since that day, Mezroota has become a staple in my kitchen. I have made it for my family and friends on countless occasions, sharing the recipe and the story behind it with all who are willing to listen. Each time I make Mezroota, I am reminded of that sunny afternoon in Marrakech, and the kindness of the shopkeeper who took the time to teach me his family recipe.

As I sit in my kitchen now, preparing another batch of Mezroota, I can't help but feel grateful for the journey that led me to this delicious dessert. It is a recipe that has brought me joy and connection, and I know that I will continue to make it for years to come, passing it down to future generations as a symbol of love and tradition.