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    You are in: Home / Recipes / Mezroota Recipe
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    Mezroota. Photo by poo235

    1/1 Photo of Mezroota

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Sage's Note:

    This is a traditional Omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right.

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    Units: US | Metric


    1. 1
      In a bowl, salt the sliced onions.
    2. 2
      Mix well.
    3. 3
      Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
    4. 4
      Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
    5. 5
      Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
    6. 6
      Serve immediately over hot cooked white rice.

    Ratings & Reviews:

    • on June 16, 2007


      I don't know how to rate was interesting. I have never made anything like it. It was not very hot (only about 80F) here in PA today, so I left the onions out in the sun for 3-4 hours. The onions softened and gave off a very pleasant smell. I felt that the spices and tuna went very well with this, but I would prefer to serve it without rice, personally. Thanks Sage!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mezroota

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.4
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 4.0 g
    Cholesterol 33.1 mg
    Sodium 5441.0 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 2.6 g
    Sugars 7.2 g
    Protein 11.9 g

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