Sayadeya & Bulgur Wheat
For 2 (For 4)
Crushed Garlic: 1 sachet (2 sachets)
Lemon : 1 (2)
Bream Fillets: 2 (4)
Onion: 1 (2)
Mint : 1 bunch (2 bunches)
Flat Leaf Parsley: 1 bunch (2 bunches)
Bulgur Wheat: 1 bag (2 bags)
Vegetable Stock Pot: 1 (2)
Ground Cumin: 1 pod (2 pods)
Coriander Powder: 1 pod (2 pods)
Tomato Purée: 1 can (2 cans)
Chopped Tomatoes: 1 can (2 cans)
Zahtar Spice Blend: 1 pod (2 pods)
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.
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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