Sayadieh: A Lebanese Rice and Fish Dish

Yesterday was Friday, a weekend holiday in the middle east. I thought of having my dinner at a restaurant. I went to the Mansour Mall in Baghdad, Iraq in the evening thinking of what to have in the dinner. Undecided, I walked into a Lebanese restaurant, named Ahwak — an Arabic word, which means I love you.

It’s a nice restaurant. While going through the menu, I found a fish dish with an odd-sounding name: Trabelsiyeh. I didn’t have a fish for quite some time and so immediately opted for it. Eating fish is associated with many cultures of the world primarily in coastal areas. In India, Bengalis are known for their affection towards fish. Because Bengal with natural gifts of rivers, ponds, and sea coast, pisciculture was an age-old practice and thus fish became a sort of staple food for them.

The term “Trabelsiyeh” intrigued me. I made some inquiries behind the name. Tripoli, the coastal capital of North Lebanon Governorate, is well-known for its delicious seafood dishes. One of the iconic delicacies is Samke Harra Traboulsiye. The dish translates to Tripoli’s Spicy Fish. This dish is widely known as Sayadieh. I had relished this dish earlier in Beirut and Dubai.


If you love fish and rice, you should try Sayadieh. Sayadieh is a traditional Middle Eastern dish that consists of white fish cooked with caramelized onions, spices, and rice. It is usually served with a tangy tahini sauce and toasted nuts for extra crunch.

Sayadieh is a delicious and satisfying dish that can be enjoyed for lunch or dinner. It is rich in protein, fiber, and healthy fats from the fish, rice, tahini, and nuts. It also has a wonderful combination of sweet, sour, spicy, and nutty flavors that will make you feel like you are in Lebanon. Try it some day and let me know what you think!

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