A Yemeniyah's Recipes

You will use the same Salmon Kebabs in the appetizer section. I usually add 7 kebabs to the amount of sauce the ingredients render.

For the sauce you will need:

1. a diced onion

2. 2-3 tblsp of olive oil

3. 3 cloves of minced garlic

4. 2 small red patatoes peeled and quartered

5. 2 tblsp of red hot pepper sauce

6. 2 diced tomatoes

7. salt to taste

8. 2 tblsp tomato paste

9. finely chopped cilantro

10. finely chopped dill

    11. 1tsp of ground cumin

    12. 1tsp of ground coriander

In a pan sautee a diced onion in 2-3 tblsp of olive oil. Once the onions have browned add 3 cloves of minced garlic and sautee those briefly. Add 2 small red patatoes peeled and quartered and let them brown a little. Add 2 tblsp of red hot pepper sauce–less if you do not like spicy food (I usually buy the dried Mexican red hot peppers, soak them overnight in water and liquidize them and store them in a bottle in the refrigerator–it lasts quite a while and is milder than the Asian red hot pepper sauce you can buy at the grocery store). Add the cumin and coriander. Let the mixture simmer stirring occasionally, for about 3 minutes. Add 2 diced tomatoes and salt to taste and cook for another 3 minutes or until the tomatoes are softened.

Add 2 cups of water and let boil unilt the patatoes are almost cooked through. Then add 2 tblsp tomato paste which will help thicken the sauce and add some more flavor. Let simmer under low heat for about 4 mintues.

Drop the Salmon Kebabs into the sauce and let simmer for another 4 minutes or as my mother would say, “Until the oil rises to the surface.” To finish sprinkle with a little finely chopped cilantro and dill.

Serve with white rice or bread. Delicious!