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The World Food Recipe Box

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Sayadeya & Bulgur Wheat


Sayadeya & Bulgur Wheat

Ingredients:

Allergens in bold

Crushed Garlic (sulphur dioxide and sulphites)

Lemon

Coley Fillets (fish)

Onion

Mint

Parsley

Vegetable Stock Pot (celery)

Bulgur Wheat (gluten)

Ground Cumin

Ground Coriander

Tomato Purée

Chopped Tomatoes

Zahtar Spice Blend (sesame)

Nutritional Information:

Per serving: Energy (kcal) 473 Fat 7g of which saturates 2g Carbohydrates 72g of which sugars 8g Protein 29g Salt 2.49g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Every summer, residents of Cairo eschew their dusty, dry climate for the fresh coastal breeze and sunny beaches of Alexandria. A bustling restaurant scene awaits them, serving up the ancient port city’s famous seafood dishes al fresco in the cool evening air. Top of the menu is sayadeya (literally ‘fisherman’s meal’), flaky white fish steeped in marinade before cooking in an onion-tomato sauce infused with smoky cumin. It’s as refreshing and full of sunshine as any dish served in the bistros and tavernas on the other side of the Mediterranean sea, bursting with peppery and herbal flavours that invigorate the gently cooked fillets.

  • Preparation time:

    For 2 - 35 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 70 mins

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