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Archive for the ‘Entrees’ Category

White Rice [Roz Abyad]

Posted in Rice on January 2, 2012| 6 Comments »


If you are married to an Arab man from a region where rice is eaten often [almost daily basis], making rice can be a dilemma if every day is a surprise ranging from perfect to reactions such as, “Is this rice or Aseeda!” This rice recipe will help overcome those days when your rice is mistaken for Aseeda. No more surprises from now on, rather consistency. So pay attention!

Serves 2 comfortably and maybe even 3: 

1) 1 cup of Basmati rice [washed] DO NOT SOAK

2) Salt to taste

3) 2 pods of cardamon cracked open

4) 2 cinnamon sticks

5) a few peppercorns

6) 1-2 tbslp of extra virgin olive oil or canola oil

Preheat oven to 350 degrees fahrenheit. Bring water to a rolling boil. Add salt [make sure it’s enough, since this is the only time you will be salting the rice], cardamon, peppercorns, cinnamon sticks and let boil for a minute or so. We want the water to acquire the flavor and scent of these spices.  Add the rice and let boil until almost done–‘almost done’  means that when you bite into it you feel it needs about a minute or two to be completely cooked through. Turn off and drain water. In the same pot [if oven proof/if not then use a casserole dish] add one tblsp of olive oil to the bottom , add the rice, sprinkle about 2  tblsp of water onto the rice, and the rest of the olive oil. Cover and place in oven for 20 minutes. The finished product as they say in Aden comes out, “With each rice on bad terms with its neighbor” :) which means that it comes out restaurant style.

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Crab [Adeni Style] — ابو مقص

Posted in Yemeni Dishes on November 11, 2011| 1 Comment »


I stumbled upon Capitol Market in Montgomery/AL and stopped there with my husband. Was thrilled to find some live blue crab. The vendor laughed at us as we attemped to handle the crabs–I held the plastic bag open while my husband attemped to put the stubborn crabs in the bag using tongs. Memories of my mum bringing home live crabs, placing them in the sink, and even runnning after them as they made it out of the sink and out the kitchen door came back to me. I had her in my mind as I cleaned and cooked them.

So first clean them after killing them [YIKES!] by dipping them in hot water for a few seconds. Then pry the top shell open with your thumb, or with a knife. My thumb is still sore, so be careful. Then break into two pieces and clean them out from the inside–once you open it you will know what needs to go. It’s no surprise. I placed the cleaned crab in a bowl of ice so they stay fresh.

To cook them you will need:

1) crab in shell of course

2) 2 tblsp of red pepper/chilly sauce

3) 2 tsp of cumin powder

4) 4 cloves of garlic [minced]

5) salt to taste

6) 3 tblsp of Extra Virgin Olive oil

7) 2 tsp of tomato paste

In a big pot under medium heat, add the oil and once it is hot add the garlic and sautee [be careful it does not burn or else it will turn bitter]. Add the red chilly sauce and the cumin and sautee for a few minutes. Then add the crab and salt, and mix well. Let sautee for a few minutes more, and then add the tomato paste and add 1/2 cup of water. The sauce should be thick. Mix well, and leave under medium heat for about 15-20 minutes. If you would like more sauce, you can add more water.

Serve with bread–I personally like French bread–with this dish to wipe the sauce clean off the plate. Enjoy !

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