Feeds:
Posts
Comments

Archive for the ‘Entrees’ Category

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.

Read Full Post »

Kabsat Shrimp with Potatoes– كبسة جنجة ولا ربيان

Posted in Fish, Rice on January 3, 2012| 10 Comments »


You will need:

1) 1 cup of rice (just washed and not soaked) )

2) 2 cups of shrimp

3) 1 onion thinly sliced, covered in flour and deep fried until well browned (be careful that you do not burn it)–once the onion slices are browned let them cool and then grind them (you can use a mortar and pestle) and add one cup of warm water to the mix, a pinch of ground cloves ,and a pinch of ground coriander.

4) one potato cut into the same size as the shrimp

5) few pods of cardamon (2-3 just cracked open)

6) 2 tsp of ground cumin

7) 1/2 tsp of black pepper

8) 2 tsp of ground coriander

9) 3 cloves of garlic finely minced

10) 3 tblsp of Olive Oil

11) salt to taste

12) one medium onion diced

13) 1 small tomato finely chopped

14) 1/2 tsp of tomato paste

15) salt to taste

 Place a pot on medium heat, add Olive Oil and fry onions with  just until it is golden brown. Add potatoes and  cook for 1 minute. Add cumin, coriander, pepper and salt to the shrimp and mix well and add to the pot and cook until shrimp turns pink. Add the tomato and tomato paste and cook until the tomatoes have softened. Now, add the rice and pour the deep fried onion mix and add about 1/2 cup of water for the rice to cook. Taste the water, if it is not salty enough add more salt. Leave under low heat until the rice is cooked through.

Serve on a platter with this sauce:

Dice up a small tomato and put in a bowl, add 2 tblsp of tahini paste, with 2 tblsp of yoghurt, 1/4 cup of water, 1/4 cup of white vinegar, salt to taste. Mix well and enjoy with this dish.

Read Full Post »

« Newer Posts - Older Posts »