الصيادية اللبنانية الأصلية بالسمك الفيليه| أسرار الأرز الذهبي والمذاق الغني!|Sayadieh mit Fischfilet

#lulu_kitchen_وصفات_لولو_كتشن#صيادية #سمك #سمك_فيليه #اكسبلور #طبخ #وصفات #اكلات_لبنان #cooking #food #recipe #Sayadieh

المقادير :
١ كيلو و ٢٠٠ غم سمك فيليه
١ كيلو رز بسمتي

خلطة السمك :
ثوم مهروس
ليمون حامض
كمون
ملح
خلطة الرز :
١ ملعقة طعام متوسط من مرقة الخضار
١ ملعقة ص من مسحوق القرفة
نصف ملعقة ص فلفل اسود
١ ملعقة طعام من مسحوق كمون
نصف ملعقة ص من مسحوق السبع البهارات
١ ملعقة ونصف طعام عقدة صفراء (كركم)
زيت السمك + سمنة اختياري
مكسرات للتزيين

Zutaten:
1 kg 200 g Fischfilet
1 kg Basmatireis

Fischmischung:
Zerdrückter Knoblauch
Zitronensaft
Kreuzkümmel
Salz
Reismischung:
1 EL Gemüsebrühe
1 EL Zimtpulver
1/2 TL schwarzer Pfeffer
1 EL Kreuzkümmelpulver
1/2 TL Sieben-Gewürze-Pulver
1 1/2 EL gelbe Kurkuma
Fischöl + Ghee (optional)
Nüsse zum Garnieren

Ingredients:
1 kg 200 g fish fillet
1 kg basmati rice

Fish mix:
Crushed garlic
Lemon juice
Cumin
Salt
Rice mix:
1 tbsp vegetable broth
1 tbsp cinnamon powder
1/2 tsp black pepper
1 tbsp cumin powder
1/2 tsp seven-spice powder
1 1/2 tbsp yellow turmeric
Fish oil + ghee (optional)
Nuts for garnish

Ingrédients :
1 kg 200 g de filet de poisson
1 kg de riz basmati

Mélange de poisson :
Ail écrasé
Jus de citron
Cumin
Sel
Mélange de riz :
1 cuillère à soupe de bouillon de légumes
1 cuillère à soupe de cannelle en poudre
1/2 cuillère à café de poivre noir
1 cuillère à soupe de cumin en poudre
1/2 cuillère à café de sept-épices en poudre
1,5 cuillère à soupe de curcuma jaune
Huile de poisson + ghee (facultatif)
Noix pour la garniture

وصفات لولو كتشن-lulu kitchen
الصيادية اللبنانية الأصلية بالسمك الفيليه | أسرار الأرز الذهبي والمذاق الغني!

صيادية سمك

صيادية لبنانية

صيادية سمك فيليه

طريقة عمل الصيادية

وصفة صيادية السمك

أرز الصيادية الذهبي

أكلات لبنانية

طبخ لبناني

سمك صيادية

أطباق السمك

وصفات سمك فيليه

هل تبحث عن وصفة الصيادية بالسمك التقليدية والمتقنة؟ هنا ستجدون أسرار الصيادية اللبنانية الأصيلة باستخدام سمك الفيليه لطبق سهل وسريع ولذيذ لا يُقاوم!

في هذا الفيديو، سنقدم لكم خطوة بخطوة طريقة عمل الأرز الذهبي الغني بنكهة البصل المكرمل ومرق السمك، بالإضافة إلى طريقة تحضير السمك الفيليه المقلي ليكون طريًا ومثاليًا.

تعلموا معنا:

كيف تحصلون على لون وطعم الأرز الصيادية الأصيل.

أفضل أنواع التوابل المستخدمة.

نصائح لتقديم طبق مثالي يزين سفرتكم.

المكونات الأساسية: سمك فيليه، أرز بسمتي، بصل، توابل الصيادية (كمون، كركم، بهارات مشكلة)، لوز وصنوبر للتزيين.

لا تنسوا الإعجاب بالفيديو والاشتراك في القناة لتشاهدوا المزيد من الوصفات اللبنانية والعربية!

Sayadieh Rezept (وصفة صيادية)

Libanesische Küche (المطبخ اللبناني)

Fischgericht mit Reis (طبق سمك مع أرز)

Sayadieh einfach (صيادية سهلة)

Sayadieh mit Fischfilet (صيادية بفليه السمك)

Sayadiyeh

Sayadiye

Sayadiiye

Fisch Sayadieh

Libanesisches Fischrezept (وصفة سمك لبنانية)

Reisgericht mit Fisch (طبق أرز مع سمك)

Fisch mit Reis und Zwiebeln (سمك مع أرز وبصل)

Basmatireis

Orientalische Küche (المطبخ الشرقي)

Arabisches Gericht (طبق عربي)

Tarator Soße (صلصة الطراطور – تُقدم عادةً مع الصيادية)

Kreuzkümmel (كمون – أحد التوابل الرئيسية)

Rezept Deutsch

Kochen lernen (تعلم الطبخ)

Einfache Rezepte (وصفات سهلة)

Hauptspeise (طبق رئيسي)

“Sayadieh Rezept (Libanesisches Fischgericht mit Reis) – Einfach und Lecker!”

Lebanese Sayadieh

Sayadieh Recipe

Fish Sayadieh

Sayadiyah

Sayadieh with Fish Fillet

Fish and Rice Recipe

Rice with Fish

Browned Onion Rice

Middle Eastern Fish Dish

How to Make Sayadieh

Traditional Lebanese Food

Best Sayadieh Recipe

Easy Sayadieh

Sayadieh Spices

Sayadieh Recipe

Lebanese Sayadieh

Fish Sayadieh

Welcome to Lulu’s Kitchen. Today we will make a traditional dish, a dish that reminds us of family gatherings and the smell of the sea. I am talking of course about the authentic Lebanese Sayadieh, but in a quick and delicious way using fish fillets. Who among us does not love this dish that combines the rich taste of fish with seasoned and golden rice flavored with onions? Today we will make it step by step in a way that is neither easier nor more delicious. Prepare yourselves to learn all the secrets and tips so that your Sayadieh comes out 100% successful and with an amazing color. Come on, my loves, let’s start with the recipe. I have about a kilo and 200 grams of fish, definitely fillets, any kind you like. Now I want to soak them. I will put crushed garlic here. Use a lot of garlic because it goes well with garlic. Here, I used half a head of garlic, grated it. I will put a good amount of lemon on top of it, about six or seven lemons as well. I put them on top of a spoon of salt, salt to taste, a spoon of cumin, a tablespoon of cumin, or a spoon and a half of cumin. This is the mixture I want to put the fish in. Its smell is so bad. Now I want to put the fish in. I am going to cook them whole. The fish will give us a very bad taste. Okay, after I cook them, I put them back on their plate. I am going to put the mixture on top of them and leave them until I fry them. I will soak them for about an hour. Now, Amir, I want to fry the fish. I put a pot on the fire, as you can see, and I want to put a little vegetable oil in its middle. Never put old oil. Always clean the oil. How is my fish? After about an hour and a half has passed, now I want to start coating them with flour. I put flour here in a small bowl. I take each piece of fish and coat it with flour, as you can see. The fish, as you saw, I soaked them. They don’t need salt or anything. I soaked them in lemon, garlic , and cumin. This is very good. This is the mixture. Now I will take the fish and put it in the hot oil. The oil must be very hot. Now I will put the fish in the middle of the oil after it starts to heat up. Now I made the rest of the fish with my hands. Our hands are clean, and those who will eat from my hands are my family. Now I will wait for the fish to brown from the bottom. Then I will turn them over to the other side. Don’t rush them because they will scatter. Now I want to turn them over. You see how they took on another color so that the other side turns red. Now after the fish are browned, I will transfer them to the tray that I will put them in, just as you can see, even if they scatter, it doesn’t mean they will scatter a lot like this because this is what I was hanging on to from the beginning . Now I want to put the fish in this way until it is finished. And the fish after I fried them and finished. Now we will go to cook the rice after I cleaned the world of the fish smell and fish parts. I definitely drained the oil, washed the pot, and went back The oils, that is, after I drained them in the middle of the pot in which I want to make rice, I added a little more oil, and now I will add a spoonful. You see this amount of ghee, because honestly, I love rice with a ghee taste. Whoever doesn’t want to add ghee doesn’t add this. I mean, my choice is that I cut three medium onions and chopped them finely. Now I want to add them to the oil and ghee and fry them. Now, in Lebanon, we have two ways to make rice. Here, we make brown rice and here, we make yellow rice with turmeric, or yellow knot rice. Honestly, we like yellow knot rice more than brown rice. Today, we will make rice with yellow knot rice. Now, we will wait until the onions wilt and brown a little. We definitely put fish oil because we didn’t make whole fish, we made fish fillets. If we made whole fish, we would have removed the meat from the fish. That is, the meat of the fish. We took the fish fillets with the head and boiled them and made fish broth, meaning fish soup, but we didn’t make a whole fish, we only made fillets, so we took the fish oil and put it here to get the fish taste and flavor. Now we will wait until the onions brown. Now the onions start to brown. At this time I want to add a kilo of basmati rice to the onions. Everyone who follows me knows that I don’t soak the rice. I just wash the rice and put it on top of the onions or the frying pan. The rice needs to be fried in order for it to come out flavorful. Now I fry it a little with the onions and add salt and seasonings. I don’t add hot water. Everyone who follows me certainly knows that I pepper the rice with cold water, a medium tablespoon of salt. Pay attention to the salt. Everyone adds as much salt as they want. I will also add vegetable broth, a medium tablespoon of salt, so that the taste of the food appears. I don’t want the taste to change, any small spoon. Cinnamon, half a small spoon of black pepper, cumin is the basic ingredient in this dish. I want to add a tablespoon of cumin and a small pinch of seven spices. Now I will stir after I added the turmeric. Now I will add more turmeric because I have to stir. The smell came out. If you want, you can also add a small spoon of dried coriander. It will also taste very good. Now I will add turmeric, a large spoon of turmeric. Now I will see the color. I will add another half a spoon. It is necessary, I mean, strictly speaking, turmeric, not something saffron. It has no taste. Its taste must appear. The turmeric is in the heart of the Sayyadiyah. You see the color, praise be to God, it is starting to give color. Strong and fragrant and fragrant, I mean, if you just smell the fish smell with the turmeric, you know the Sayadeya right away. Now, after we fry them, we leave them. After a while, you say we want to add more broth. Now I am going to add cold water. The cold water on top of the mixture is about 2 cm above the rice. It has to be because the rice is not soaked. I am going to add water after a while, as we said, it has to be 2 cm above the rice. Of course, this has become a theory. You see the color of the water, how it became from the turmeric, and the smell is complicated. Believe me, you see it. Okay, now, whoever does not know how to cook, put two cups of basmati rice with water. I do not cook honestly. This is always how I work. Of course, the Sayadeya is not made with Egyptian rice, basmati rice, or American rice. Here, we do not have American rice. Even if the German long grain rice is not good, I prefer to make it with basmati rice. Now, I wait for it to boil properly, like With pepper, the rice is usually cooked until it boils properly, then add sugar to it and lower the heat. As you can see, my rice is boiling now. I will cover it and lower the heat. Now I want to take out the rice after I transferred it to the back hole because the larger hole, you can see, praise be to God, is different in appearance. That’s it, the rice is done. Umm, the smell is knotting. The rice is coming out different in appearance and the smell is different. Now I will pour a plate with you, praise be to God, praise be to God. You see the rice after I poured the rice? I want to put the fish. I cut it with my hands like this, as you can see, small and put them on the surface like this. Their appearance is knotted. They are thorns. We will remove them even though it is fish. There shouldn’t be thorns in its heart. If we have the whole fish, we will definitely remove it like this, just as we did now with the fillet. We will also put it on the surface. The appearance and smell, I can’t tell you how much the smell is. The smell is different in appearance. And this is the Sayadieh dish. It is ready for us to eat. Wow, what do you think of this dish? Sayyadiyah, okay, of course there are people who like to make onions, meaning they caramelize crispy onions and put them around, for example. Today I am not making onions. Whoever likes to make them can put onions as well. Some people put them. They make some sauce. We do not put any sauce. Some people put tarator. You may have put tarator, too. Okay, with this tarator, which is the nuts on top , the dish is complete and perfect. It is done, but they lack the onions. I like onions. I make onions, but no one eats them, honestly, so I did not make them. Wow, a different look. By God, a dish that is served to kings, and so my dears. Our dish for today is ready because we taste it. Look, my dears, I put a little bit on my plate, but not from this dish. I put a small piece of fish from the pot on top of them so I can taste with you. Honestly, I do not want to spoil the look or the plate. Now I will taste with you the most delicious Sayyadiyah with fillet fish. Look, in the name of God , umm, wonderful . Cut it out, it’s very tasty, it’s definitely eaten with salad, lettuce salad, green salad, just as you like it, we like it with lettuce salad with garlic, lemon, and olive oil. And so, my dears, we’ve reached the end of the video. I hope you liked it. If you liked it, please like, share, and subscribe. Thank you very much for following, and see you in a new video. Bye bye.