As promised, here is the link to my guest post on “Ramadan: An Event to Share” entitled Memories of Ramadans Past in Aden, a Southern City on Gheza-E-Shiriin . Click here for my guest post. Do share your thoughts. I tried to capture Ramadan as I remember it in Aden/Yemen.

This is an easy , slow cooked , beef stew. You can add carrots and potatoes if you like but I like mine without. If you do add vegetable do  . You will need : 

1) half a pound of beef cut into medium sized chunks 

2) one big onion slices thin 

3) a small tomato diced 

4)  1 tablespoon of minced garlic 

5) 1 tablespoon minced ginger 

6) 4 tablespoons of olive oil 

7) 1 jalapeño ( green chillie) quartered lengthwise 

8) 1\2 tsp of chillie powder ( more if you so prefer) 

9) 1 tsp of ground cumin 

10) 1 tsp of ground coriander 

11) 1/2 tsp of turmeric 

12) 1/2 tsp of peppercorns 

13) 3-4 cloves of cardamon 

14) 5-6 whole cloves 

15) a pinch of ground cloves 

16) 1/8 tsp of ground cardamon

17) 2 bay leaves 

18) salt to taste 

In a big pot put the meat and all the other ingredients listed above . Take a big spoon and give it all a good mix . Then turn the heat on medium high and place the pot on top and let the mixture heat up . You want the meat to change color , and sear on each side . Once it has seared place the cover on the pot and let cook for half an hour under medium heat . You will see a gravy start to accumulate . After half an hour , add two cups of hot water and cover and let cook for at least an hour and a half or until the beef is cooked through and you have a nice thick gravy. Serve either wirh bread or on a bed of white rice . 


I’ve never been a fan of beetroot despite knowing its many benefits. But lately I’ve been trying to  incorporate it into my diet by juicing it. I’ve  also realized in the process that I like beetroot raw, not cooked. So I decide on this salad because it has raw beetroot and speaks to my Adeni love for all that is spicy, tangy, and sweet. This is a very refreshing salad for this Ramadan, so try it. You will need:

  1. 1 medium sized beetroot, peeled and grated

  2.  a bunch of green onions, finely chopped

  3. half a bunch of cilantro, also finely chopped

  4. 1 big tomato diced

  5. 1 green chilly pepper, finely diced

  6. juice of 1 lemon

  7. 2 tablespoons of pomegranate molasses

  8. salt to taste

Mix all the ingredients today and toss and serve chilled.

Will be sharing a guest post I wrote about Ramadan in Aden/Yemen, along with a few recipes, in the “3rd Edition of Ramadan An event to share” In Sha ‘ Allah . My contribution will be posted on the 17th of Ramadan ( 22nd of June). Will post the link on that day. Stay tuned . 

I love rotisserie chicken, but those in the grocery stores don’t have the seasoning that’s  agreeable to my Adeni palate. Plus the chickens are huge. I prefer small chickens, seasoned the way we Adenis like them, and roasted to perfection. So, here’s my version. You will need:

  1. A whole chicken (I usually choose the smallest I can find)

  2. 2 tablespoons of pomegranate molasses (optional)

  3. 2 tablespoons of olive oil

  4. 1 tablespoon of vinegar (you can also use balsamic vinegar, or lime in place of this)

  5. 1 tablespoon of ground cumin

  6. 1 tablespoon of ground coriander

  7. 1 tablespoon of ground coriander

  8. 1/2 teaspoon of turmeric

  9. 1/4 teaspoon of ground cinnamon

  10. 1/8 teaspoon of freshly ground pepper

  11. 1/8 teaspoon of ground dried lemon powder

  12. salt to taste

Let’s start.


Add all the seasoning to the chicken



Massage the chicken with the seasoning. Make sure to get some into the cavity of the bird.




Cover with plastic wrap and leave in the refrigerator for 2 hours.



After two hours, heat the oven to 400 degrees Fahrenheit. In an oven safe dish add some water–about 2 cups. Then take an empty can and fill it with water and place in the middle of the oven safe dish.



Now perch the bird on the can . Like this.



Place in the oven, center rack.



In an 1 hr and a 1/2 it will look like this. Remove from oven, and let stand for 20 minutes.


Remove from can, and serve .




This is my favorite fava bean recipe because it’s simple yet incredibly delicious,  and also because it reminds me of  my favorite moments with my Dad, Allah Yirhamoh. Late at night, Dad and I would  eat this with fried eggs. It’s perfect for breakfast, supper or Sahoor. The ingredients are :

  1. A can of fava beans (these are the ones I recommend:  or 2)

  2. 3 clove of garlic finely minced

  3. 2 tablespoons of ghee

  4. 1/8 tsp of freshly ground black pepper

  5. salt to taste

Empty the can of fava beans into a bowl and coarsely mash with a fork. Then Place a deep frying pan, under medium heat, and add the fava beans. Then add the minced garlic, black pepper, salt and 1 tbs of ghee. Let boil for 10 minutes under low heat. Do not let it dry–if it does then add some water. After 1o minutes, pour onto a serving platter and sprinkle with the remainder of the ghee. Serve hot with Yemeni bread, or Naan. For added flavor, toast the Yemeni or Naan bread–see picture above.




My Mom reminded me of this yesterday when I sent her pictures of the beautiful papaya I found at that Farmer’s Market. I’ll add the pic of the papaya I got at the end of this post. This is a lovely thick, icy, fruity, sweet, refreshing drink. In Aden it is sold in the markets on hot summer days. After a long day of fasting in Ramadan you’re body will welcome this with open arms. Just remember to make dua for me.

For two servings, you will need :

  1. 2 cups of ripe papaya

  2. 1 cup of whole creamy milk

  3. 2 scoops of plain vanilla ice cream

  4. 4 tablespoons of Vimto

Blend the papaya unit it is smooth, you can add a little water or preferably ice cubes to this while you are blending it. But make sure it is smooth. Now you are ready to assemble. Take a glass pour 1 tablespoon of Vimto and swirl it around, then spoon half a cup of papaya and pour 1/4 cup of milk , then spoon the  another half cup of papaya and a 1/4 cup of milk. Then add 1 more tablespoon of Vimto on top. Take a straw and swirl the mixture around gently. Add the scoop of ice cream and serve immediately. Enjoy.