A Yemeniyah's Recipes

This is indeed a delicacy in Yemen. The feet are prepared in two different ways. One is to burn the hair off them and leave the feet intact — maybe bend and break at the joints. The other is to strip the layer of the skin with the hair as is done in this recipe. It needs muscle so use a sharp knife and get your husband to help. Let’s start and before we do remember the magic word “Bismillah”. You will need:

1) sheep feet cleaned

2) 2 cloves of garlic minced

3) 1/4 tsp of tumeric

4) 1 tsp of ground cumin

5) 1 tsp of ground coriander

6) Salt to taste

7) 1 tsp of red chilly sauce [Bisbas Ahmar Adani]

In a pressure cooker boil 5 cups of water. Once it comes to a boil add the sheep feet. Remove the foam that rises to the surface. Then add the garlic, spices and salt. Close the lid to the pressure cooker and leave on medium high for 1 hour and a 1/2 to 2 hours. The meat around the sheep feet should be so tender that they fall apart. As a friend of mine says until the meat says, “No chewing required. Just swallow.” Serve hot with slices of lemon and break.