Roasted cod sayadieh with couscous and pan sauce from Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking (page 152) by Shahir Massoud

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Naila.e on February 14, 2023

    Sayadieh is one of those dishes that i never really loved. So, needing better fish recipes, I was excited to try the authors updated take on sayadieh. The authors’ riff on Sayadieh is definitely an improvement—it’s not something I would go out of my way to avoid eating (like I normally do with Sayadieh). But I do still find it a little boring for my taste. The author also forgot to note what temperature the oven needs. I put 400 F, but I did wonder a few times if I was eating raw fish…. The author’s ras el hanout blend, however, is out of this world. Best spice blend I’ve ever used by far.

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