Tuna, Dried Lime, Za’atar & Cinnamon Stew

Omani

Silqa aka an Omani Tuna, Za’atar, Loomi & Cinnamon Broth/Stew/Soupy Curry.

 

It’s not a dish I hear my mums family speak of, then again I only hear of it amongst Omani’s who have influence from Bahrain, Pakistan & Iraq. It reminds me of an elevated version of a famous Baluchi/Lawati dish we have called Paplo which is done with king fish or tuna but only made with lemon, onion & turmeric.

 

The beauty of this is the Za’atar. Omani Za’atar just isn’t the same as what you find in the shops and these leaves are so pungent that we add them right at the end so they aren’t overcooked, to make sure we hold onto their scent and distinct taste.

 

It is so important to give this dish time so that the dried limes can work their magic, also depending where you are in the world, please search for good quality tuna!

Ingredients:

Method:

1

Add all of your ingredients except the tuna & za’atar to a big enough saucepan and place on a heat and bring to the boil.

2

Leave the mixture to simmer while the colour steepens and becomes a milky brown and slightly opaque. At least 10-15mins.

3

Add in the tuna and place on a small – medium heat, leaving it to simmer for roughly 20-30mins till the tuna has cooked, the liquid is more opaque and thickened. But remember it still has a soup like thickness.

4

Before serving add in your Za’atar and allow it to simmer in the broth on a medium heat for 3-5 minutes. You want the flavour of the za’atar to be pungent through the whole stew but not cooked long enough to be lost.

5

Serve up and enjoy with rice!