Fahad Inc. Dishes

    Ma-tha-ru-bah ~ Fish & Rice Paste

    Serves 8

    The texture of ma-tha-ru-bah is very similar to that of ha-rees and ar-sea. This tasty dish - the spices can be adjusted to your personal liking - originated in Kuwait, but is very popular throughout the UAE. Eaten as a side dish, garnished with sliced lemons and salad, it can also be made with chicken or rabbit, but fish is more popular.

    1 1/2 lbs (650gms) hammour, cleaned and cut into steaks
    2 cups rice soaked overnight
    8 cups water
    1 teaspoon each of coriander, loomi, bezar, turmeric and cummin powder
    4 large onions
    10 cloves garlic
    1 bunch fresh coriander
    salt for taste
    3 large tomatoes
    1 green chilli
    2 teaspoons tomato paste
    piece fresh ginger
    1/2 cup samen
    1 large onion sliced and browned in oil

    Boil fish in water for about 20 minutes, remove from broth and fillet. Meanwhile, chop onions, crush garlic, chop coriander, parsley and chilli and grate tomatoes and ginger. put flesh back in broth and add all other ingredients except rice and the garnish.
    Boil for about 15 minutes on a medium heat. Add rice at this stage, ans simmer on a low heat with the lid off, until the liquid has soaked into the rice. Once rice is tender, transfer to a blender and blend on low until smooth. transfer back to the pot and, again on low heat, stir well until the mixture becomes a thick, slightly sticky paste. It is now ready to serve. transfer to a dish and sprinkle the browned onion on top. Cover with samen.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

    Copyright © 1996, 1997 by Fahad Inc.
    Maintained by: Fahad Al Mahmood