Laila El-Haddad, Maggie Schmitt

Abu Hasira’s Fish and Rice

Sayadiyyit Abu Hasira

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

In Gaza, the Abu Hasira name is synonymous with seafood. They come from a long line of fishermen and own several of the city’s most famous fish restaurants. After much coaxing, Asad Abu Hasira shared his family’s cherished sayadiyya recipe with us.

Ingredients

  • 2 pounds (1 kilogram) firm white fish steaks, such as sea bass or grouper Tatbilit Samak
  • Ex

Method

Wash the fish well in a bowl of cold water with lemon juice, flour, and 1 teaspoon of the salt. Pat dry.

Prepare the fish marinade and rub it over the fish pieces. Set aside for 15 to 20 minutes.

Meanwhile, sauté the onion on medium heat in about ¼