Samak Meshwi

Description
Use firm fish such as Tuna, Swordfish or Halibut, which will not fall apart during cooking.

Ingredients

 * 500g (1 lb 2oz) Halibut, cut into 5 cm (2 inch) cubes
 * juice of 2 lemons
 * juice of 1 Onion
 * 1 tablespoon olive oil
 * pinch of black pepper
 * 1 teaspoon ground cumin
 * 1 teaspoon salt
 * lemon wedges
 * handful dry bay leaves

Directions

 * 1) Heat 1 tablespoon of oil in a medium frying pan, crush the vermicelli by hand and fry over medium heat for 1 or 2 minutes.
 * 2) When vermicelli becomes brownish, add 150ml (¼ pint) water, cover pan and simmer for 2 minutes. Set aside in pan.
 * 3) Wash rice, drain and place in a medium saucepan. Add 400ml (14fl oz) of boiling water, olive oil, salt and cover pan. Boil for 10 minutes, until water has evaporated.
 * 4) Add the cooked vermicelli to the rice by folding in gently, cover and simmer for 10 minutes on very low heat.