Samak Meshwi

Samak Meshwi Recipe: A Flavorful Arabian Seafood Dish

Region / culture: Arabia, Asia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Samak Meshwi is a traditional Middle Eastern dish that features grilled fish marinated in a flavorful blend of spices and herbs. This dish is popular in countries like Lebanon, Syria, and Jordan, where seafood is abundant and enjoyed by many.

History

Samak Meshwi has been a staple in Middle Eastern cuisine for centuries. The dish is believed to have originated in the Levant region, where fresh fish is readily available from the Mediterranean Sea. Grilling fish over an open flame has long been a popular cooking method in this region, and the addition of aromatic spices and herbs adds depth and flavor to the dish.

Ingredients

500 g of halibut, swordfish, or tuna, cut into 5 cm (2 inches) cubes
juice of 2 lemons
3 tbsp of grated onion
1 tbsp of olive oil
pinch of black pepper
1 tsp of ground cumin
1 tsp of salt
lemon wedges
handful of dry bay leaves

How to prepare

Heat 1 tbsp of oil in a medium frying pan. Crush the vermicelli by hand, but have the halibut and grated onion ready to cook. Fry over medium heat for 1 or 2 minutes.
When the vermicelli and halibut become brownish, add 150 ml (0.25 pt) of water. Cover the pan and simmer for 2 minutes. Set aside in a pan.
Wash the rice, drain, and place it in a medium saucepan. Add 400 ml (14 fl oz) of boiling water, olive oil, salt, black pepper, cumin, and dry bay leaves. Cover the pan.
Boil for 10 minutes, until the water has evaporated.
Add the juice of a lemon, cooked vermicelli, and halibut to the rice by folding in gently. Cover and simmer for 10 minutes on very low heat. Serve hot and plain or with any seafood, but garnish with the lemon wedges.

Variations

You can use different types of fish such as salmon or sea bass for this recipe.
Add a sprinkle of sumac or za'atar for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate the flesh.

- Use a hot grill to get a nice char on the fish, but be careful not to overcook it.

- Serve the Samak Meshwi with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving Suggestions

Serve the Samak Meshwi with a side of tabbouleh salad and grilled vegetables for a complete meal.

Cooking Techniques

Grilling

Ingredient Substitutions

You can use any firm white fish in place of tuna for this recipe.

Make Ahead Tips

You can marinate the fish ahead of time and keep it in the refrigerator until ready to grill.

Presentation Ideas

Serve the Samak Meshwi on a bed of fluffy rice with a garnish of fresh herbs.

Pairing Recommendations

Pair the Samak Meshwi with a crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Rice: 45g per serving

- Lemon: 5g per serving

Fats

- Olive oil: 7g per serving

Proteins

- Tuna: 25g per serving

Vitamins and minerals

Vitamin C from lemon

- Iron from tuna

Alergens

Fish (tuna)

Summary

Samak Meshwi is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Samak Meshwi is a delicious and nutritious dish that is perfect for a summer barbecue or a special dinner. With its flavorful marinade and tender fish, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I was walking through the bustling streets of a small fishing village in Lebanon. The smell of grilled fish filled the air, and my stomach rumbled with hunger.

I followed my nose to a small seaside restaurant, where a young chef was grilling fish over an open flame. The fish sizzled and popped, sending up a cloud of fragrant smoke. I watched in awe as the chef expertly flipped the fish, sprinkling it with a secret blend of spices.

Intrigued, I struck up a conversation with the chef, asking him about the recipe he was using. He smiled and invited me to watch as he prepared the dish, which he called Samak Meshwi. As he worked, he shared the story of how he had learned the recipe from his own grandmother, who had passed it down to him through the generations.

I was captivated by the simple beauty of the dish - fresh fish, seasoned with just a few key ingredients and grilled to perfection. I could tell that this was a recipe that had been honed over years of practice, each generation adding their own twist to make it truly special.

After watching the chef prepare the dish, I knew I had to try it for myself. I begged him for the recipe, promising to do it justice with my own cooking skills. He laughed and agreed to share the secret with me, writing it down on a scrap of paper that I tucked away in my apron pocket.

When I returned home, I wasted no time in gathering the ingredients for Samak Meshwi. I carefully cleaned and seasoned the fish, just as the chef had shown me, and fired up the grill in my backyard. The smell of the fish cooking brought back memories of that seaside village, and I felt a sense of connection to the generations of women who had prepared this dish before me.

As I served the fish to my family, I watched their faces light up with delight. The flavors were bold and bright, the fish tender and flaky. I knew that I had stumbled upon a true gem of a recipe, one that would become a staple in my kitchen for years to come.

Over the years, I have continued to perfect my version of Samak Meshwi, adding my own touches and tweaks to make it uniquely my own. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to a new generation.

But no matter how many times I make it, Samak Meshwi will always hold a special place in my heart. It reminds me of that hot summer day in Lebanon, of the kind chef who shared his family recipe with me, and of the joy that comes from creating something truly delicious with love and care.

And so, whenever I grill up a batch of Samak Meshwi, I am transported back to that seaside village, feeling the warm sun on my face and the smell of the sea in the air. It is a dish that brings people together, that tells a story of tradition and love, and that will always hold a cherished spot in my recipe collection.