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Archive for the ‘Yemeni Dishes’ Category


Jabeez 7

My dad is waiting for me to visit Yemen again so I can make these for him. When I was a kid we would enjoy them together. I seem to share my dad’s taste in food. Now that I am married and have my own home, all those dishes we used to have together bring back memories and Jabeez is one of those dishes. I’ve only seen this eaten in Aden, and no where else in Yemen. So I am going to call this Adeni Jabeez. I was reminded of it by some Adeni friends on Facebook . I looked up the recipe and tried it a couple of times. Turned out great. These ingredients are for  4 thick Jabeez or 6 thin ones-I prefer them thick.  you will need:

1) Soak 1 cup of washed  black eyed peas for an hour. Then  place peas in a blender and just add enough water to help the blender along. Then place in a sieve and let the water drain. You don’t want it too dry, but not soupy either. So like a wet paste. Here is what it looks like:

Jabeez 1

2) 1/2cup of white flour

3) 1/2 cup of chopped green onions

4) 1 egg

5) 1 medium onion finely chopped

6) 1 tablespoon yeast

7) 1/2  tsp of salt or to taste

8) 1/2 teaspoon of turmeric

9) 1/2 teaspoon of ground black pepper

10) 1 teaspoon ground cumin

11) 1/4 cup of finely minced cilantro

12) 2 cups of water

13) Olive oil for frying or vegetable oil works just as well. You won’t need a lot, about a tablespoon or two for each so that it doesn’t stick to the skillet.

Place all the ingredients in a bowl:

Jabeez 2

Add the water and then  mix all the ingredients together. I use my hands. It’ll look like this:

Jabeez 3

Cover and let sit for an hour before you start frying it. Once an hour passes, heat a skillet and add a tablespoon or two of oil to it and then take a cup full of the mixture and form a circle. Usually in Aden they scoop up the mixture in a small metal bowl and then pour it onto the skillet and then use the bottom part of the bowl to spread it out on the skillet to form a patty.

Jabeez 5

Let it brown on one side and then carefully flip for the other side to brown using a flat utensil. Be careful while flipping it as it can break easily. Here is a pic of one side browned :

Jabeez 6

Plate and enjoy with your favorite dip. I made two dips. One was of tamarind with red chilly pepper, lemon and salt to taste. The other was yogurt, lemon, dried mint and salt.

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Mutabaq

This is one of my favorites. It’s pretty easy to make, although might be time consuming for some. For the dough you will need:

1) 2 cups of flour

2) 1/4 tsp of salt

3) 1 tablespoon of oil [I used sunflower oil]

4) water as kneaded to make a soft and smooth dough

Add the salt to the dough and mix well. Then add the oil and mix in as well. Then gradually add water and knead and unit it is transformed into a smooth and soft dough. Soft means that when you poke it it does not bounce back. Cover the dough and let rest for 30 minutes.

When the dough has rested for 30 minutes, divide it into small balls. This amount should be enough for 12 small balls.

Using a rolling pin, open up the balls into small circles. Try to roll them out into approximately the same size. Place them on a well floured surface. Plan on stacking four on top of each other. Now before you stack them on top of each other, take one of circles and add one tsp of oil onto it. Smear it with a spoon. Then sprinkle a little dough. Then place another circle of dough on top of it. Continue until you have four. DO NOT OIL AND SPRINKLE FLOUR ON THE LAST ONE.  Continue with the rest. MAKE SURE YOU COVER THOSE YOU HAVE COMPLETED SO THEY DON’T DRY OUT.Place a flat pan on high heat. The pan has to be very hot.

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Now it is time to roll them out. Before you do so press with your fingers around the edges so that they all line up evenly or else you will end up have ones that are shorter than the others. Like this:

Then roll it out pretty thin:

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Once you have it all rolled out beautifully, place it carefully on the hot pan. It will start puffing up in a few seconds. Flip on the other side and watch it puff up some more.

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The layers will start coming apart. That’s when it is ready. Pull the layers apart with your hands. BE CAREFUL IT IS HOT. Continue until you are done with  all the dough you have prepared.

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The layers will be nice and thin like this:

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Now for the egg mixture to put in between the thin layers that you just made with the dough.  You will need:

1) 2-3 eggs

2) 4 green onions, finely chopped

3) a handful of cilantro finely chopped

4) green chilly pepper finely chopped –to taste. This will make it a little spicy.

5) salt to taste

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Mix all these ingredients well together:

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Now oil the pan with about a tsp of oil, then take one of the layers of the prepared dough and place it on top. Then oil the layer  and spread some of the egg mixture on top:

IMG_3177[1]

Place a second layer on top:

IMG_3178[1]

Cook on both sides until well browned. [If you would like to use more eggs in between you may, but just make sure it is cooked well. Leave it a little longer that is. If you would like to make sure the egg is cooked, you can pierce the dough with a fork and if egg does not ooze out then it is cooked]. Serve hot with Yemeni tea. Enjoy!

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