Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g (1lb 2oz) Halibut, cut into 5cm (2 inch) cubes
- juice of 2 lemons
- juice of 1 onion
- 1 tablespoon olive oil
- pinch of black pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- lemon wedges
- handful dry bay leaves
Directions
Heat 1 tablespoon of oil in a medium frying pan, crush the vermicelli by hand and fry over medium heat for 1 or 2 minutes.
When vermicelli becomes brownish, add 150ml (¼ pint) water, cover pan and simmer for 2 minutes. Set aside in pan.
Wash rice, drain and place in a medium saucepan. Add 400ml (14fl oz) of boiling water, olive oil, salt and cover pan. Boil for 10 minutes, until water has evaporated.
Add the cooked vermicelli to the rice by folding in gently, cover and simmer for 10 minutes on very low heat.
Category:Arabian Recipes
Category:Arabian Meat Dishes