Ingredients with Measurements:
- 1 lb white fish fillet, cut into small pieces
- 1 large onion, thinly sliced
- 1/2 cup pitted green olives, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup vegetable oil
- 1/2 cup water
- 6-8 sheets of phyllo dough
- 1/4 cup unsalted butter, melted
Special equipment needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 15-20 minutes. Remove from heat and set aside.
2. In a large bowl, combine the fish, olives, parsley, cilantro, mint, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Mix well.
3. In the same skillet, heat the remaining 1/4 cup of vegetable oil over medium-high heat. Add the fish mixture and cook, stirring occasionally, for about 10-12 minutes or until the fish is cooked through and the mixture is fragrant. Remove from heat and set aside.
4. Preheat the oven to 375°F (190°C).
5. On a clean work surface, lay out one sheet of phyllo dough and brush it with melted butter. Place another sheet of phyllo on top and brush it with butter as well. Repeat with the remaining phyllo sheets.
6. Spoon the fish mixture onto the phyllo dough, leaving a 1-inch border around the edges. Top with the caramelized onions.
7. Fold the sides of the phyllo dough over the filling, then roll it up tightly to form a log. Place the mutabbaq samak seam-side down on a baking sheet lined with parchment paper.
8. Brush the mutabbaq samak with melted butter and bake for 25-30 minutes or until golden brown and crispy.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 408
Fat: 30g
Carbohydrates: 20g
Protein: 16g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested one.
- Black olives can be used instead of green olives.
- Ghee or clarified butter can be used instead of unsalted butter.
- Puff pastry can be used instead of phyllo dough.
Variations:
- Add chopped tomatoes to the fish mixture for a more tangy flavor.
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Use different herbs or spices to customize the flavor to your liking.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Do not overfill the mutabbaq samak or it will be difficult to roll up.
- Serve with a side of tzatziki or hummus for dipping.
Storage instructions:
- Mutabbaq samak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the mutabbaq samak on a platter with a side of tzatziki or hummus and garnish with fresh herbs.
Garnishes:
- Fresh parsley, cilantro, or mint leaves.
Pairings:
- Serve with a side of tabbouleh or fattoush salad.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus
- Tzatziki
Troubleshooting advice:
- If the phyllo dough cracks while rolling, patch it up with a small piece of dough and continue rolling.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Mutabbaq samak is a traditional Middle Eastern dish that originated in Yemen.
Flavor profiles:
- The mutabbaq samak has a savory and slightly sweet flavor from the caramelized onions and a tangy flavor from the olives.
Serving suggestions:
- Serve the mutabbaq samak as an appetizer or a main course.
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Region: Middle Eastern