Difference between revisions of "Mezroota"
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* cooked [[white rice]] | * cooked [[white rice]] | ||
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# In a bowl, [[salt]] the sliced [[onion]]s. | # In a bowl, [[salt]] the sliced [[onion]]s. | ||
# Mix well. | # Mix well. | ||
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# Serve immediately over hot cooked [[white rice]]. | # Serve immediately over hot cooked [[white rice]]. | ||
| − | [[Category:Omani Meat | + | [[Category:Omani cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
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[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Tuna Recipes]] | [[Category:Tuna Recipes]] | ||
Latest revision as of 16:38, 15 July 2012
Description
A traditional Omani summertime favorite, a light Tuna with rice lunch, that needs heat and sun to turn out just right.
Ingredients
- 4 cups of thinly sliced onions
- 3 rounded tablespoons of salt
- 1 can of tuna, drained
- 2 tablespoons of melted butter
- ¼ cup of lemon or lime juice
- 1 tablespoon of ground cumin
- ½ teaspoon cayenne (red) pepper powder
- 1 tablespoons slightly crushed oregano leaves
- a big pinch of saffron (optional)
- cooked white rice
Procedures
- In a bowl, salt the sliced onions.
- Mix well.
- Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
- Bring in the onions.
- Wash the onions in water, squeezing them gently.
- Drain.
- Wash again two or three times.
- Drain.
- Flake the tuna and add to the onions with the rest of the ingredients.
- Add ¾ cup of water and salt to taste.
- Serve immediately over hot cooked white rice.
