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Sayadiah: Aqaba’s Red Sea Secret That’ll Make You Forget Every Other Fish Dish

Close your eyes. Imagine the sun setting over Aqaba’s turquoise waters, fishermen hauling in nets bursting with silvery catch, and the smell of cumin and caramelized onions drifting from kitchens tucked between coral-stone houses. This is where Sayadieh was born—not just “Middle Eastern,” but unapologetically, gloriously Aqabian. A dish so tied to Jordan’s Red Sea coast, it tastes like diving into warm waves.

SAYADIEH AQABA

Wait… Aqaba’s Sayadieh Isn’t Just ‘Fish and Rice’?

Nope. This is Aqaba’s love language. Picture this: locally caught samak (fish)—so fresh it still tastes like the sea—seared until the skin crackles, then laid over rice that’s been simmered in a broth infused with cumin, turmeric, and a hint of Aqaba’s famous fiery charm. But the real star? Those crispy fried onions, golden and sweet, piled high like edible treasure. It’s not dinner—it’s a celebration of Aqaba’s soul.

Why Aqaba’s Sayadieh Feels Like a Family Heirloom

In Aqaba, Sayadieh isn’t just food—it’s heritage. For generations, fishermen’s wives have cooked this dish in cramped kitchens overlooking the Red Sea, using whatever the day’s catch brought. Every family guards their recipe like a secret: Grandma adds a pinch of cardamom. Uncle Ali insists on frying the onions in ghee. The neighbor tosses in pine nuts “for royalty.” But all agree: Sayadieh tastes best eaten barefoot, with the sound of waves as your background music.

Sayadieh fish

The Red Sea’s Magic Trick

What makes Aqaba’s Sayadieh special? The fish. Think najil (emperor fish) or safi (rabbitfish), pulled straight from coral reefs that glow underwater. The spices? Toasted in cast-iron pans until they smell like Aqaba’s spice souk. Even the rice matters—it’s cooked in the fish’s broth, so every bite whispers of the sea. And those onions? Thinly sliced, fried until they’re just this side of burnt, because in Aqaba, “subtle” is for tourists.

Authentic Sayadieh Recipe

But I’ve Never Been to Aqaba—Can I Really Make This “Authentic Aqaba Sayadieh”?

Absolutely. Just channel your inner Aqabawi cook:

  1. Fish like a local: Use firm white fish (cod or sea bass works), but imagine it’s fresh off a Jordanian dhow.

  2. Spice it with swagger: Cumin is non-negotiable. Add paprika for Aqaba’s sun-soaked heat.

  3. Onion rule: Fry until they’re crispy, not “kinda crispy.” (Aqaba doesn’t do half-measures.)

  4. Serve like you mean it: Pile the rice high, drape the fish over it, and shower it with onions. Eat with lemon wedges and a side of salata arabiya (chopped tomatoes and cucumbers).

Authentic Aqaba Sayadieh (العقباوية الصياديّة)  🌊✨

🛒 Ingredients

🍴 Fish & Broth

  • 🐟 1.5 kg firm white fish fillets (Hamour, Grouper, or similar), cut into large pieces
  • 🧅 3 large onions, finely chopped
  • 🧄 4-5 cloves garlic, minced
  • 🫒 1/2 cup vegetable oil (or olive oil blend)
  • 🍅 1-2 tablespoons tomato paste
  • 💧 6-8 cups water (or fish stock, if available)
  • 🌿 Spices:
    • 1 tsp cumin
    • 1/2 tsp allspice
    • 1/2 tsp turmeric
    • 1/4 tsp ground cardamom
    • Salt to taste
  • 🌶️ 1-2 hot green peppers (optional)

🍚 Rice & Garnish

  • 🍚 3 cups long-grain rice (basmati preferred), washed and soaked for 30 minutes
  • 🌱 Fresh parsley or cilantro, chopped (for garnish)
  • 🥜 Optional: Pine nuts or almonds, toasted (for garnish)
 

👩‍🍳 Instructions

🔥 Caramelize the Onions and Garlic:

  1. In a large, deep pot, heat the oil over medium heat.
  2. 🧅 Add the onions and cook, stirring frequently, until they turn a rich, dark brown. (This is key for the broth’s flavor!)
  3. 🧄 Add the minced garlic and cook for a minute until fragrant.
  4. 🌶️ Optional: Add hot green peppers for a spicy kick.

🍅 Add Tomato Paste and Fish:

  1. Stir in the tomato paste and cook for a minute to deepen its color.
  2. Gently place the fish pieces into the pot with the caramelized onions and garlic.
  3. Pour in the water (or fish stock) to cover the fish.

♨️ Simmer the Fish Broth:

  1. Bring the mixture to a boil, then lower to a simmer.
  2. Sprinkle in the cumin, allspice, turmeric, cardamom, and salt.
  3. Simmer for 15-20 minutes until the fish is tender and flaky.
  4. Carefully remove the fish pieces and set them aside.

🍚 Cook the Rice:

  1. Add the soaked, drained rice to the broth.
  2. Adjust the salt as needed.
  3. Bring to a boil, then reduce to low heat, cover tightly, and simmer for 15-20 minutes until the rice absorbs all the broth.

🍴 Assemble and Serve:

  1. Fluff the rice gently with a fork.
  2. Arrange the rice on a serving platter and top with the fish.
  3. 🌱 Garnish with parsley or cilantro and optional toasted nuts.
 

🌟 Key Highlights
✅ No Frying! Tender fish cooked directly in the broth for rich, infused flavors.
✅ Dark, caramelized onions are essential for color and taste.
✅ Tomato paste adds depth, while fish stock (if used) elevates the broth.

Enjoy your delicious Aqaba Sayadieh! 🌊🍚✨

 
Fish Sayadieh in Aqaba - Jordan
Sayadieh Aqabawieh - Jordanian national meal in Aqaba

Why This Dish “Sayadieh” Will Make You Book a Flight to Jordan

One bite of Sayadieh, and you’ll taste Aqaba’s salt-kissed air, hear the call to prayer echoing over the marina, and feel the grit of sand between your toes. It’s a dish that doesn’t just feed you—it pulls you into the rhythm of a coastal town where time moves slower, and meals are sacred.

Aqaba's Sayadieh recipe

Fun Fact: Even Aqaba’s Seagulls Fight Over the Leftovers

Legend says if you leave Sayadieh unattended on a patio, seagulls will stage a heist. (True story.) That’s how good it is.

The Real Secret of Sayadieh? It’s Never Just a Recipe

In Aqaba, Sayadieh is shared. It’s the dish you eat after a wedding, during Ramadan, or when your cousin finally gets his fishing boat. It’s messy fingers, onion crumbs on the table, and someone yelling, “Kul! Kul!” (“Eat! Eat!”) until you’re stuffed. It’s not about perfection—it’s about joy.

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