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Mishli
Eastern Province — Mother recipe · ar de en es fr it ja pt ru zh
Mishli is a traditional dish from the Eastern Province of Saudi Arabia, unique in its rich flavors and aromas.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 2 kg of swordfish, cut into pieces
- 500 g of red onion, cubed
- 1 liter of olive oil
- 200 g of fresh coriander, chopped
- 100 g of fresh mint, chopped
- 50 g of fresh ginger, chopped
- 200 g of white onion, sliced
- 100 ml of white wine vinegar
- 50 g of black pepper, ground
- Salt to taste
- 1 lemon, sugar, and cinnamon sticks for serving
Method
- In a large pan, heat the olive oil and sauté the red onion until it turns golden.
- Add the white onion and ginger and sauté for another 5 minutes.
- In a bowl, mix together the coriander, mint, white wine vinegar, black pepper, and salt.
- Add the fish pieces to the pan with the sautéed onion and cover with the herb and vinegar mixture.
- Season with salt and pepper, mix well, and cook over medium heat for 20-25 minutes.
- Serve hot, garnished with lemon slices, sugar, and cinnamon sticks.
The story
Mishli has ancient roots and dates back to the times when fishermen used local herbs to flavor fresh fish.
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