Bring the classic flavors of Lebanon to your kitchen with this specialty blend, perfect for adding an exotic touch to your meals.
To make this dish, start by washing and rinsing 1/2 cup of rice and soaking it in water for about 30 minutes. In the meantime, clean and cut 1 kilo of hammour into medium-sized pieces. Take 1 large onion and slice it thinly, and cut 1 lemon into slices.
Marinate the hammour with the lemon slices and 1 tablespoon of spices for about an hour. After marinating, heat oil in a pan and fry the fish pieces until they are golden brown. Remove the fish from the pan and set it aside.
In the same pan, fry the sliced onions until they are caramelized. Add some water and the remaining spices to the pan, and bring it to a boil. Add half of the fried fish to the pan and let it simmer for a few minutes.
Drain the soaked rice and add it to the pan with the fish and onion mixture. Add enough water to cover the rice and bring it to a boil. Lower the heat and let the rice cook until it is tender and fluffy.
Once the rice is cooked, add some fried pine nuts to it and mix well. Finally, arrange the remaining fish pieces on top of the rice and pine nuts. Cover the pan with a lid and let it sit on low heat for a few minutes to allow the flavors to meld together.
Serve the dish hot and enjoy the flavorful combination of fish, rice, and pine nuts.
