Known as “Alhazen” by European scientists, Ibn al-Haytham (965-1040) developed Euclidean geometry and was highly regarded for his work in optics.
- American Arab Chamber of Commerce Free Loan Orientation
(Wednesday, March 10, 2010 5:00PM) - Chaldean American Chamber of Commerce-A Night of New Job Opportunities
(Wednesday, March 10, 2010 6:00PM) - Ann Arbor Palestine Film Festival 2010
(Wednesday, March 10, 2010 7:30PM) - Global Thursdays at the Arab American National Museum-Film: El Norte
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(Tuesday, March 09, 2010) - Kuwait Donates One Million Dollars to ANERA for Gaza Children
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Makbous Samak - Fish with Lentils and Rice
A common dish in the Arabian Gulf countries, this tasty dish makes a hit at any dinner invitation. Serves about 8.
- 6 tablespoons butter
- 2 cups rice, rinsed
- 1/2 cup brown or green lentils, soaked overnight in 5 1/2 cups water
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/8 teaspoon cayenne
- 2 1/2 teaspoons salt
- 4 pounds hamour fillet, cut into 2-inch cubes
- 1 teaspoon garlic powder
- 1/2 cup cooking oil
- 4 medium onions, finely chopped
- flour
Melt butter in a saucepan, then add rice and stir-fry for 3 minutes. Add lentils with their water, pepper, cumin, ginger, cayenne and 1 teaspoon of the salt. Bring to boil and cover. Cook over medium/low heat for 25 minutes. Turn heat off then stir and re-cover and allow to cook in own steam for further 30 minutes.
In the meantime, sprinkle fish fillet with the remaining salt and the garlic powder, then set aside for 30 minutes.
Heat 4 tablespoons of the oil in a frying pan, then sauté onions over medium heat until they turn golden brown, stirring a number of times and adding more oil if necessary. Set aside, but keep warm.
Heat remaining oil in a frying pan then roll fish pieces in flour and fry over medium heat for about 10 minutes or until they turn light brown, turning over once and adding more oil if necessary - do not overcook. Drain on paper towels and set aside.
Place rice and lentils on a platter, then spread onions evenly over top. Arrange fish fillet over onions then serve.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |