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Archive for the ‘Appetizers’ Category

Chick Pea Salad

Posted in Appetizers, Snacks on January 25, 2012| 1 Comment »


This has been inspired by an Indian/Pakistani street food Channa Chaat –the only difference is that I added pomegranate seeds to the mix, which although it made it more vibrant and colorful also lent it great taste. I usually freeze my pomegranate seeds for times when they are not in season.

You will need:

1) 1 cup of uncooked chick peas, soaked overnight and cooked. Do not overcook them or else you might as well just turn them in Hummus.
2) 2 big boiled potatoes, peeled and chopped. Do not over cook, so that they hold their shape when you cut them.
3) 1 green chilly pepper finely chopped
4) 1 tsp fresh ginger finely chopped
5) 1  medium red onion chopped
6) 2 tblsp lemon or lime juice
7) 1/2 tsp fine sugar  of better “Jaggery” which you can buy from South Asian [Indian] stores .
8 ) 2 tblsp of coriander leaves chopped
9) 1 medium tomato chopped
10 ) sea salt [coarse if available] to taste

11) 1/2 cup of pomegranate seeds

12) Chaat Masala that you can buy from any Indian [South Asian] store  or you can make your own. If you would like to make your own here are the ingredients: 

Roast each of these separately: 1 tblsp cumin seeds, 1 tsp fennel seeds, 1 tspn ajwain seeds (optional), 1 whole red dried chilly, 1 tblsp coriander seeds.  Then add  3-4 black peppercorns, 1 tblsp of garam masala, 1 tblsp mango powder (called Amchur and is sold in Indian Stores), 0.5 tblsp black salt (also sold in Indian Stores], 1 tsp  chilli powder, 1/8 tsp of asafoetida powder, 0.5 tblsp of sea salt, 1 tspn cloves, 1 tspn nutmeg, 1 tspn cardamom powder or seeds, 1 tspn cinnamon powder.  Grind them in a spice grinder and store in a jar.  

Mix ingredients 1-11 together and then add 1/2 tsp of the spice mix and keep on tasting until it is to your “heat level’–if you add too much it will be too hot for you to eat.Refrigerate for a couple of hours, and serve cold.

This makes for a wonderful snack.

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Mokh [Sheep/Goat ‘s Brain–مخ غنمي مكشن]

Posted in Appetizers, Yemeni Dishes on January 14, 2012| 2 Comments »


I know it sounds gross to many westerners, but in the Middle East it’s a delicacy, at least in the southern part of Yemen in the City of Aden. I love it, and it’s my favorite Ramadan Sahoor with Khobz Mulawah . My mother always calls me up when she makes it and says she is thinking of me , May Allah bless her and preserve her for me always Ameen.

Alright you will need:

1) 1 sheep/goat brain [I like the fresh ones of sheep/goat just slaughtered. I like to break open head open –gently –and pull it out]

2) 1 medium onion finely chopped

3) green chilly pepper finely chopped [optional and as much as you want–I used about half of one. Will make a little spicy]

4) 2 tblsp of fresh minced cilantro

5) 2 cloves of garlic minced

6) 1/2 tsp ground cumin

7) 1/2 tsp of ground coriander

8 ) 1/8 tsp or a little less of ground cinnamon

9) salt to taste

10) 1 tblsp of olive oil  [vegetable, corn, or canola work as well]

11) small tomato finely chopped

12) 1 tbltp of tomato paste

In a frying pan under medium heat add the oil and the onions and let it saute until translucent. Add garlic, green chilly pepper and let cook for a minute, be careful the garlic does not burn as it’ll taste bitter. Add the tomatoes , spices and salt and let cook until the tomatoes soften. Add the tomato paste and 1/4 cup water and let simmer to a thick sauce. Then add the sheep’s brain, and break with a spoon and mix well. Add another 1/4 cup of water and let cook until well cooked, it turns into dark white. Garnish with cilantro and serve with hot break, goes well with french bread or Khobz Mulawah.

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