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Archive for the ‘Breakfast and Supper’ Category


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This is my favorite fava bean recipe because it’s simple yet incredibly delicious,  and also because it reminds me of  my favorite moments with my Dad, Allah Yirhamoh. Late at night, Dad and I would  eat this with fried eggs. It’s perfect for breakfast, supper or Sahoor. The ingredients are :

  1. A can of fava beans (these are the ones I recommend:  or 2)

  2. 3 clove of garlic finely minced

  3. 2 tablespoons of ghee

  4. 1/8 tsp of freshly ground black pepper

  5. salt to taste

Empty the can of fava beans into a bowl and coarsely mash with a fork. Then Place a deep frying pan, under medium heat, and add the fava beans. Then add the minced garlic, black pepper, salt and 1 tbs of ghee. Let boil for 10 minutes under low heat. Do not let it dry–if it does then add some water. After 1o minutes, pour onto a serving platter and sprinkle with the remainder of the ghee. Serve hot with Yemeni bread, or Naan. For added flavor, toast the Yemeni or Naan bread–see picture above.

CHECK OUT DAY 3 RAMADAN REFLECTION

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Ingredients:

  1. 20 oz. can of Fava Beans –Palestinian blend [it has chickpeas, tahini, and lemon in addition to the fava beans]

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)

  9. 2 tblsp of tomato paste

  10. salt to taste

For the base:  sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water. Let the sauce thicken. Crush the contents of the can   [Coarsely] with a fork–or use a clean set of  hands–and add to the pan.

Let it simmer for about 4 minutes. Pour the olive oil on top and sprinkle the cilantro for garnish and serve with bread. It makes for a great dip.

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This is my aunt Ashwaq’s recipe. Love it! Note that this is not what is called “Zalabiyyah” which has eggs in the mix. These are traditional Khameers made in Aden particularly. In Sana’a  “Zalabiyyah” is often called “Khameer” and vice versa, but those of us who grew up on these and have stuck to tradition in our cooking know the difference. So, don’t argue with me over this. Some have tried and even tried to tell me that Khameer and Zalabiyyah taste the same–they don’t! Try it for yourselves and let me know if they do. Once I have a good recipe for Zalabiyyah will post insha Allah.

These are typically eaten for breakfast with Adeni red/black tea also made with cardamon and cloves. The combination is delightful. You can also have these for Iftar in Ramadan, or during tea time late afternoon. They freeze well, so you can make double the amount, divide into plastic bags and freeze.

You will need:

1) 2 and 1/2 cups of white flour

2) 3/4 of sugar

3) 1 tbslp of yeast

4) 1/8 of a tsp [or 3 pinches] of baking powder [do not use too much or else the Khameer’s will come out cake-y rather than hollow on the inside]

5) 6 cardamon and 6 cloves freshly ground

6) 1 tblsp of black seed

7) 1/8 of a cup of vegetable/corn/or canola oil

8) 1/4 cup of warm water more of less. Add water gradually to make dough. It should just be enough for the dough to come together –and should neither be sticky or soft.

9) Oil for deep frying [I used Canola]

Mix all the dry ingredients–flour, sugar, ground cardamon and cloves, yeast , baking powder and black seed. Then add the oil and rub it in well. Then the warm water [tap water works to make the dough. Remember to pour the water gradually, than pour it all at once. Pour and knead, until the dough comes together. You won’t be needing much water. Then place the dough in a bowl and cover with plastic wrap and let rise. Place in a warm spot–I put mine mine out on my balcony since it’s Summer here. You can also place overnight in your kitchen. The dough will double in size. If you want to go ahead and make them, make into small balls [the size that of when you bring forefinger and thumb together] or you can divide into larger balls and then cut them out with a pizza cutter/knife/or cookie cutter.

These are deep fried. So, in a deep frying pan, heat the oil. It should be hot enough that when you place these in they should immediately come to the surface, rise, and brown. If they do that but burn [darken in color] then the oil’s too hot so lower the temperature. Insha Allah I will be getting a thermometer so I can measure the temps for you.

When the oil is ready , roll out the dough with a rolling pin. It should neither be too thin or too thick. Here’s  a pic of  the dough rolled out and cut with a pizza cutter:

You can fry them as is, or I like to either halve or quarter them and then fry them. Once you put them in the oil, they should immediately rise to the surface and start puffing up. Turn it , and let the other side brown. Take out, and let oil drain and then serve hot or warm.

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This is by far my favorite breakfast, because of the bursting flavor of the tomatoes that permeates this dish. For a healthier version you can use the whites of one egg. The ingredients are  for 1 person , but you can adjust the amount accordingly.

1) 1 egg [preferably organic]

2) 1 medium soft and fresh tomato diced

3) green chilly pepper finely chopped [optional but tastes great with it]

4) 1 tbslp of finely chopped cilantro

5) 1 tbslp of Extra Virgin Olive Oil

6) salt to taste

In a frying pan under medium heat add the oil , then the tomatoes and salt well. Then add the green chilly pepper and the cilantro and let them cook until the tomatoes start softening and forming a sauce. Do not wait for the sauce to dry out or thicken, but add the egg onto it right away and let cook until eggs are done. Do not overcook the egg either, just until they turn white and are well incorporated into the mixture and cooked through. Turn off and serve in frying pan with bread.

In go the tomatoes

Then the green chilly peppers

Then the cilantro

Tomatoes have softened

Add egg

 

 

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This is my favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY. This is a delicacy, since kidney beans are more expensive in Aden.

Ingredients:

  1. 20 oz. can of kidney beans, drained.

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)

  9. 2 tblsp of tomato paste

  10. salt to taste

I love the BASE for this dish–you can pracitically use it for any beans from navy beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.

Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread. I made this in the Yemeni Madra and serve it in it as well, so from the stove to the table it goes.

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These are scrambled eggs that people from Aden usually eat on Friday mornings with bread fresh from the oven.

It brings such warm memories of my family in Yemen. My mother used to make this on Friday mornings. I remember the aroma permeating our home. I remember my brother rushing to the local baker to bring home hot crispy bread. I can still see us all sitting down to this family breakfast. It is a classic. If you’ve been to any of the gulf states you might know this dish as SHAKSHUKA–which basically means scrambled eggs.

Ingredients:

  1. 2 tblsps of Olive Oil

  2. a diced medium white onion

  3. 2 red or yellow patatoes sliced into small thin pieces (see pic)

  4. 1 diced hot green pepper

  5. 1 tblsp finely chopped cilantro

  6. 1 diced medium sized tomato

  7. salt to taste

  8. 1/2 tsp tumeric


In a frying pan add 2 tblsps of Olive Oil. Sautee a diced medium white onion + 2 red or yellow patatoes sliced into small thin pieces (see pic)+ 1 diced hot green pepper+ 1 tblsp finely chopped cilantro+ 1 diced medium sized tomato. Let them Sautee until the tomato softens. Add 1/2 tsp tumeric to the mix and sprinkle salt to taste.

Cover and leave on low heat until the potatoes are cooked through but still retain their shape.

Uncover and crack in two whole eggs and let cook as desired–i like them well cooked.

Serve with bread–any bread really works with this. Enjoy!  

Saute onions and green chilly pepper in oil

Add tomatoes

Add cilantro

Break eggs on top

Mix and let cook until done

 

 

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This is my husband’s favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY.

Ingredients:

  1. 2 cups of navy beans (the small kind) soaked overnight in water and boiled until soft but still retains its shape–don’t overcook.Make sure you drain them.

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (i used Yemenihome-made Yaf3ee Ghee)

  9. 2 tblsp of tomato paste

  10. salt to taste

I love the BASE for this dish–you can pracitically use it for any beans from red kidney beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.

Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread.

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