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Shrimp Sayadia with Spiced Brown Rice
Originating from Suez and Port Said, Sayadia achieves its mahogany color from deeply caramelized onions boiled down into a rich, fragrant cumin broth that infuses the short-grain rice and tender shrimp.
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Ingredients
- Fresh shrimp, peeled or shell-on500g fresh shrimp
- Finely chopped yellow onions2 large onions
- Egyptian short-grain rice2 cups washed rice
- Pure cooking oil3-4 tablespoons
- Boiling water or shrimp stock2.5 cups hot liquid
- Sayadia spices (cumin, cinnamon, salt)Ground cumin, black pepper, salt, pinch of cinnamon
Allergens (inferred from ingredient names): crustaceans
Nutrition per serving (modelled estimate, not measured): kcal 470, protein 28, fat 12, carbs 62, fiber 2, sugar 3
Original steps
- Fry onions in oil over medium heat, stirring continuously until dark reddish-brown (mahogany), taking care not to burn.
- Pour boiling water or broth over caramelized onions. Boil for 5 minutes until liquid turns deep amber-brown.
- In a separate pan, quickly sauté shrimp with garlic and cumin for 2 minutes.
- Add washed rice to the boiling brown onion stock. Season with cumin, salt, and pepper.
- When rice absorbs liquid, fold in sautéed shrimp, reduce heat to lowest setting, cover and steam for 15 minutes.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking