MEZROOTA
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[edit] Description
traditional Omani summertime favorite, a light Tuna with rice lunch, that needs heat and sun to turn out just right
[edit] Ingredients
- 4 cups of thinly sliced onions
- 3 rounded Tablespoons of salt
- 1 can of Tuna, drained
- 2 Tablespoons of melted butter
- 1/4 cup of lemon or lime juice
- 1 Tablespoon of ground cumin
- 1/2 teaspoon Cayenne (red) pepper powder
- 1 Tablespoons slightly crushed oregano leaves
- a big pinch of saffron (optional)
- cooked white rice
[edit] Directions
- 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 3/4 cup of water and salt to taste.
- Serve immediately over hot cooked white rice.
Categories: Omanese Recipes | Omanese Meat Dishes | Oregano Recipes | Lime juice Recipes | White rice Recipes | Saffron Recipes | Cayenne pepper Recipes | Butter Recipes | Pepper Recipes | Onion Recipes | Water Recipes | Cumin Recipes | Lemon Recipes | Salt Recipes | Rice Recipes | Tuna Recipes | Prickly pear Recipes
