Salvadoran Fattah Ma'adem

Ingredients

In this Salvadoran adaptation of Fattah Ma'adem, we incorporate the traditional flavors and ingredients of El Salvador. The original Lebanese dish is typically made with ingredients like lamb, yogurt, and pita bread, which we replace with Salvadoran staples such as rice, beans, and local spices. By infusing the dish with Salvadoran flavors, we create a unique fusion that celebrates the culinary heritage of both cultures. We alse have the original recipe for Fattah ma’adem, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) cooked red beans 1 cup (200g) cooked red beans
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Add the rice to the pot and stir well to coat it with the oil and vegetables.
4. 4.
   Sprinkle the ground cumin, ground coriander, and paprika over the rice. Season with salt and pepper to taste. Stir to evenly distribute the spices.
5. 5.
   Pour in 4 cups (950ml) of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Once the rice is cooked, gently fold in the cooked red beans. Cover the pot and let it sit for 5 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Red beans — If using canned beans, rinse them well to remove any excess sodium.

Tips & Tricks

• For added flavor, you can sauté the rice in a little oil before adding the water.
• Customize the dish by adding vegetables like carrots, peas, or corn.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.
• Experiment with different spices like turmeric or smoked paprika to create your own unique variation.

Serving advice

Serve the Salvadoran Fattah Ma'adem as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or seafood. It pairs well with a dollop of Salvadoran crema or a side of pickled vegetables.

Presentation advice

To elevate the presentation, garnish the dish with a sprinkle of paprika and a few sprigs of fresh cilantro. Serve it in a colorful ceramic bowl or on a decorative platter to showcase the vibrant colors of the rice and beans.