When I opened my eyes on the first day of the 1999 summer holidays, my father told me he had decided to buy fresh fish to make a family feast. I was so excited. He took my mother and me to the Doha Central Market, where you can buy local and imported goods. The first thing you recognise as you approach the market is the smell of the fresh fish – then, you see a big hall where the fishermen place their fresh catch on ice-lined tables so the fish keeps fresh and well-presented.
We heard loud voices from everywhere calling, 'Sematch taza!', ('fresh fish!') – some of the vendors offered two-for-one deals, others you could not bargain with their prices. My father was looking for a large quantity of specific fish called 'kanaad' (kingfish). He found and bought around three kilos, discussing with my mother how to cook it. They told me they would make 'machbous kanaad' (Qatari-style rice with fried fish) because they had tried this dish once before when they had been invited to have lunch with Qatari family friends.
When we arrived home, my mother called the friend and asked for her recipe. The friend generously sent us the special spice blend used in the dish, bizar sematch, which is made of dried lemon, green chilli, and other ingredients – plus a recipe for how to prepare machbous kanaad. My mother asked me to read the recipe while she prepared the ingredients to cook us machbous kanaad for the very first time.
I remember how my mother was so focused on following the instructions, and at the same time, she was enjoying the time spent preparing something new. I also remember the part when my father started peeling the fish skin and washing it with lemon, olive oil, flour, and salt mix to get rid of the fish smell. I watched as my mother chopped onions, ginger and garlic, adding them to a pot with ghee. I watched as she placed the rice on a plate and topped it with the fried fish, then garnished it with lemon slices and chopped parsley. I was quite sure the aroma of the machbous kanaad had reached our neighbour's house and certainly made us all run to taste it, even before preparing the table for dinner.
Dishes like this bring families together, and create unforgettable moments of comfort – this is what encouraged me to keep cooking authentic Qatari dishes like this for my family, hoping to special memories for them.
Qatari spiced fish and rice (Machbous kanaad) Source: Huda Albardawil
Qatari spiced fish and rice (Machbous kanaad)
Serves 6
Machbous kanaad is the traditional name for a popular Qatari dish of aromatic spiced rice topped with the Gulf fish, kanaad (kingfish). To make this recipe, you will first need to prepare your bizar (Qatari spice blend), so you can enjoy the authentic taste of this dish. It's a family meal that everyone will fall in love with.
Wash and pat dry with a paper towel:
- 2 kg kingfish (kanaad), whole and cut into thick 2-inch cutlets (skin on)
Rinse:
- 4 cups basmati rice
Then add it to a bowl and cover it in water to soak for 5 minutes. Strain, discarding the water. In a large saucepan over medium-low heat:
- 2 tbsp ghee
- 3 onions, chopped
Stir until the onion becomes transparent, then add:
- 1 tbsp grated fresh ginger
- 1 tsp crushed fresh garlic
- 2 tbsp spice mix
- 1 whole green chilli
- 2 dry lemons (see Note)
- 2 bay leaves
- 1 tbsp salt
Cook, stirring until the mixture becomes aromatic. Add some pieces of the fish, and let it brown toasted from both sides.
For the remaining fish pieces, massage them with bizar and salt, and coat them with:
• 1 cup flour
Then shallow-fry separately and set aside.
Add:
- 8 cups hot water
- ¼ cup chopped green coriander (reserving some for garnish)
And the rice. Allow the water to come to a boil, then cover the pot and reduce the heat to low and cook for 20-30 minutes or until the water disappears.
To serve, place the rice on a large tray or plate, and top it with the fried fish, reserved coriander and thinly sliced lemon.
Note
• Dry lemons are whole black lemons that have been boiled in brine and then sun-dried. They have a strong and sour, slightly smoky citrus flavour.
