Mezroota Recipes
MEZCALITA
Steps:
- Preheat the oven to 350 degrees F.
- Crush the nacho cheese chips, reserving 1 whole chip for garnish. Place the chip crumbs on a baking sheet and toast until dark, 5 to 10 minutes; add the sea salt and let cool. Rim a martini glass with agave, then coat the rim of the glass with the chip crumbles.
- Add the mezcal, lime juice and Simple Syrup to a cocktail shaker with ice and shake vigorously. Strain into the prepared glass and garnish with the reserved nacho cheese chip.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
MEZROOTA
This is a traditional Omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right.
Provided by Sageca
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, salt the sliced onions.
- Mix well.
- Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
- Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
- Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
- Serve immediately over hot cooked white rice.
Nutrition Facts : Calories 183.4, Fat 7.5, SaturatedFat 4.1, Cholesterol 33.1, Sodium 5441, Carbohydrate 18.4, Fiber 2.6, Sugar 7.3, Protein 11.9
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