Sajiyeh Recipes
SAJIYEH
Eid al-Adha is synonymous with meat across the Arab world, and, for many, the bonanza starts at breakfast with different braised cuts. Lunch can be more elaborate, with charcoal grilled meats, a whole sheep roast in an underground oven or stuffed lamb. Sajiyeh, a simple Jordanian and Palestinian dish of bite-size pieces of meat, is cooked in a saj pan - which is similar to a wok or cast-iron pan - over a wooden or charcoal grill. Cooking over fire does add a certain smoky aroma, but this version made on the stovetop in a cast-iron skillet very closely approximates the flavor with a fraction of the effort, making it more accessible to home cooks. It is best eaten with saj bread, which falls somewhere between naan and flour tortillas, so either of those would be a good substitute, as would pita.
Provided by Reem Kassis
Categories dinner, meat, one pot, main course
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in a cast-iron pan over medium until shimmering and hot, but not smoking. Add the strips of meat, spice blend and 1 teaspoon salt. Cook, stirring periodically, until all the released water evaporates and the meat starts to brown all over, about 10 minutes.
- Once meat is browned, add 1/2 cup water, cover the pan, and cook until the water again evaporates and oil visibly releases, about 5 to 7 minutes. Repeat the process: Add another 1/2 cup water, cover, and cook until the water evaporates and oil releases.
- Add the onion, pepper, jalapeños and the remaining 1/2 teaspoon salt. Cook, uncovered, tossing regularly, until the onions are browned and meat is starting to soften, about 4 minutes.
- Add another 1/2 cup water and cook for a final time, uncovered, stirring occasionally, until some of the water evaporates and you are left with a thick sauce coating the meat and vegetables, about 3 minutes.
- Remove from heat and serve immediately with bread to scoop up the meat and gravy.
More about "sajiyeh recipes"
CLASSIC LEBANESE KIBBEH - ANNA IN THE KITCHEN
From annainthekitchen.com
Cuisine Middle EasternTotal Time 1 hr 50 minsCategory Snacks
- Soak the bulgur wheat in enough water to cover and set aside. Bulgur will gain volume (similar to couscous).
- Add the minced meat, salt, and spice mix to the onions and cook out the meat on medium-high heat. Once cooked, turn off gas, add walnuts and set aside.
SAJIYEH | SARA H | COPY ME THAT
From copymethat.com
HOW TO MAKE A HOME CHICKEN SAJIYEH - ARABIAWEATHER
From arabiaweather.com
WAGYU BEEF SAJIYEH RECIPE BY …
From cookpad.com
KIBBEH SAJIYEH - TASTE OF BEIRUT
From tasteofbeirut.com
TASTE OF BEIRUT - PAGE 2 OF 148 - EASY MIDDLE EASTERN RECIPES
From tasteofbeirut.com
ONE POT SHRIMP SAYADIEH - ANNA COOKING CONCEPT
From annacookingconcept.com
SAJIYEH RECIPES
From tfrecipes.com
BEEF CLASSIC SAJIEH | JO
From boxeh.net
LEBANESE SIYADIYEH (SAYADIEH) RECIPE - GREAT BRITISH …
From greatbritishchefs.com
KIBBEH SAJIEH - COOK WITH SOUSOU
From cookwithsousou.com
SAJIYEH—PALESTINIAN BEEF AND PEPPERS - FAMIE BANANIE BREAD
From famiebananiebread.com
KIBBEH SAJIYEH - TASTE OF BEIRUT
From tasteofbeirut.com
DELICIOUS JORDANIAN LAMB SAJIYA RECIPE | QUICK AND EASY
From homemade-recipes.blogspot.com
THE MENU EVOLVES FOR A MUSLIM HOLIDAY BUILT AROUND FOOD
From nytimes.com
WAGYU BEEF SAJIYEH RECIPE ON FOOD52
From food52.com
SAYADIEH (LEBANESE RICE & FISH) - SIMPLY LEBANESE
From simplyleb.com
SAJIYEH ARCHIVES - FAMIE BANANIE BREAD
From famiebananiebread.com
SAYADIEH (FISH AND RICE) BY ZAATAR AND ZAYTOUN
From zaatarandzaytoun.com
SAYADIEH {LEBANESE RICE & FISH RECIPE}
From feelgoodfoodie.net
SAYADIEH - EVERY LITTLE CRUMB LEBANESE FISH AND RICE
From everylittlecrumb.com
SAYADIEH - FUFU'S KITCHEN
From fufuskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
