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Archive for June, 2016

Adeni Papaya Mushakal–شراب مشكل

Posted in Appetizers on June 8, 2016| 2 Comments »


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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.

 

CHECK OUT MY RAMADAN REFLECTIONS: DAY 2 . CLICK HERE 

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Jelly (Adeni Style)–الجيلي بالطريقة العدنية

Posted in Appetizers, Ramadan, Sweet Tooth (Desserts) on June 7, 2016| 6 Comments »


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Received a request for Jelly , Adeni style. I always thought everyone made it the same way, but I guess I was wrong. All things Adeni are special I guess. In any case, here is the recipe for Jelly, Adeni style. You will need:

  1. A packet of jelly (make sure it is Halal/Kosher. It should say on the packet)

  2. A can of fruit cocktail in thick syrup (all natural)

  3. 2 cups of water

  4. table cream (unsweetened)

That’s all you’ll need. In a saucepan, boil one cup of water (or however much water it says in the instructions on the jelly packet). Over the years, I’ve memorized this. It always says, “1 cups of hot water, and 1 cup of cold water.” Bring the water to a boil, turn off the heat, and then empty the jelly powder into the water and stir until dissolved. Then add one cup of cold water to the saucepan.

Open the can of fruit cocktail, and run it through a sieve. Make sure to save the juice that drains from it. Take the that juice/syrup and add it to the  jelly. Then divide the fruit cocktail among four moulds and add the jelly equally on top. Let it cool and then refrigerate until it’s set. Add a tsp of table cream and enjoy.

For as long as I remember, this is the way Adenis always make jelly in Ramadan.

  • CHECK OUT MY RAMADAN REFLECTIONS: DAY 1  Click Here 

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