Attar — عتر
July 10, 2012 by lamyaalmas
This is a typical Ramadan dish in Aden particularly. Don’t know if they know it in Sana’a. It’s dried peas in a rich sauce. As far as I know, the peas themselves are only available in Yemen. But you can ask around and see if you can find them in your area. I am posting a pic of them–before they are soaked–at the end of this post. You will have to soak them overnight and boil them before you make the sauce that is the base for this dish. For this amount you will need:
1) 1/2 cup of attar [dried Yemeni peas]
2) 1/4 tsp of turmeric
3) 1 medium onion finely sliced
4) 2 cloves of garlic minced
5) 1 tsp of ground cumin
6) 1 tsp of ground coriander
7) 1 tblsp of red chilly sauce [ click here for details about this]
8) 1 medium tomato finely chopped
9) 1/4 tsp of concentrated tamarind
10) 1 tsp of tomato paste
11) salt to taste
12) cilantro for garnish
13) 2 tbslp of olive oil [or any regular oil]
Alright let’s start. Soak the attar the night before and in the morning throw away the old water and add new. Add the turmeric and let boil until softened–there shouldn’t be too much water but just enough. Some people like it watery, but I like it semi thick. Then in a saucepan on medium heat add the oil and onions and let them brown. Then add the garlic and sautee for a minute or so. Then add the red chilly sauce and the spices. Let cook for a minute. Add the tomatoes and the salt. Once they melt add the tamarind and the tomato paste and a 1/4 of a cup of water. Let it cook and thicken. Then add the sauce to the boiled attar and let simmer until oil rises to the surface. You might want to add a little more salt–but taste first before you do so. Then garnish with the cilantro and serve hot. We also like to add a little vinegar to it before serving or lemon. Enjoy!
Here’s a picture of the raw beans used in this recipe:
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Posted in Ramadan | 32 Comments
A Yemeniyah's Recipes 
Yes! thank you so much for posting this recipe. i just love this dish and haven’t eaten it in ages! now i just need to find the peas! perhaps in Oman i’ll be luckier than here in Germany…
It’s my husband’s favorite. Insha Allah you find it in Oman–ask the Yemenis living in Oman.
Just make sure they are from Aden, because as far as my experience with Yemenis from Sana’a they don’t know this dish. So, ask some Adenis in Oman. I am sure there are many.
Jazaakalaah khayr for posting this health food, it is my some times food but my husband’s always food since djibouti,we have all this ingredient here Down under, now I am going to add the Turmeric.
what are this peas known as in the UK
They really are green peas that are dried I guess–we call them Attar Jabali. They are very very hard and have to be soaked overnight to soften and then boiled. You can use green peas of you can’t find them. Ask some Yemenis–from Aden though since they will be familiar with them.
Where can I find atar in US? Shukran jazeelan for this recipe!!
Salaam Zainab–
Good question. No clue my dear. Maybe, just maybe if you ask Sisters in Michigan they may be able to tell you. Do you know any of the sisters there? I got to know some of them through a facebook page called Recipeswap. You should join it–lots of Yemeniyaat cooking away a storm Maa Sha Allah.
Lamya
Thank you so much, Dr.!
Dr., do you have a recipe for the Yemeni spice mix called “baharat”? It has cumin, cardamom, pepper, salt, turmeric, coriander, etc.
I tried to make my own and used too much clove :-X I have the ingredients but do not know the proper measurements for making your own and cannot find the spice mix here in US.
Salaam Zainab–
I have tried it before and it worked–some of the spices that you use less of are the cloves, cardamon, cinnamon and the black pepper. All of them have the tendency to overpower the mix. Will call my mum for the measurements that she gave me last time and post for you insha Allah.
Lamya
Yes! The clove overpowered EVERYTHING. Thank you so much, the exact measurements will really help!
The way you described them i think they are mung beans.Can you post us the image of the peas before they are cooked.
Thank you very much for your wonderful receipes
Insha Allah will do that Br. Sami-I should have done sooner as I promised.
As salaamu alaikum wa rahmatullah.
I know this is rather late but I don’t believe these are mung beans. Mung beans are a lot smaller. Here is a link as to what Mung beans actually look like:http://en.wikipedia.org/wiki/Mung_bean
These seem to be actual green peas but dried. I live in Shihr and we have both Mung beans and these beans/green peas.
BTW, Dr. Almas barak Allahu feeki for all of these recipes. I really enjoy your site.
Br. Sami I posted the pic of the “Attar” for you. Insha Allah Insha Allah you manage to find it.
Lamya
Could they also be called “moong?”
Probably Zainab. Brother Sami–a frequent visitor of the blog–has been looking for them and he told me that was the name that he found them under. I for one, have only bought them from Aden and never from anywhere else. When i can’t find them i substitute green peas (even canned green peas) for them and that works as well if you can’t find them.
Lamya
Assalaamu alaikum. I am so glad that I found your site just before Ramadan. Thank you for sharing all of these lovely recipes.
Alhamdullilah :)!
Dr., do you have the recipe for shurba? It is the wheat soup with a piece of lamb and peppercorn?
I will be posting it insha Allah when i make it in Ramadan. So it is coming soon insha Allah. It is my favorite during Ramadan and other than Ramadan.
Lamya
Waiting for your yemeni shurba recipe Dr…
Insha Allah Indah. Insha Allah today when I go to the Masjed for Taraweeh i have to, have to, have to get some lamb and will make it tomorrow insha Allah.
I am craving it too :)
Lamya
the only use I knew of for that bean was the “attar dafi”(?) snack
Salaam, can I just use red hot sauce (like Frank’s) as a substitute for the red chili sauce? I don’t have time to make the red chili sauce
Salaam Zainab,
You can. But it’ll taste different.
Lamya
Do you know of any shop that ships them from Yemen?
Unfortunately, have not been able to find one here in the US or abroad.
Lamya
This is a Yemeni classic. We love 3tar growing up. Im making this for my mom today. I didnt know I was supposed to soak overnight. I hope that boiling them will suffice.
It might. They are so hard, so soaking them overnight helping with the cooking process.
Thankyou for all of your recipes. My husbands family is from Aden and finding adeni yemeni recipes are difficult. I always find myself back to your website. ☺️
You’re very welcome. Glad to hear it.
Lamya