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Archive for the ‘Entrees’ Category

Tuna Patties

Posted in Appetizers, Fish on August 3, 2010| Leave a Comment »


This was the best picture I could take before they were devoured. So, it’ll have to do until I make them again.You can stuff them into pita bread pockets with iceberg lettuce and the avocado salad, for a quick and delicious sandwich.

For the tuna patties:

1) 1 big potato–peeled, quartered and boiled in salt water. After it’s cooked through, mash it either with a fork or potato masher

2) 2 4 oz.cans of gourmet solid white tuna, drained.

3) 1/2 medium onion finely chopped

4) 1 tblsp of finely chopped dill

5) 2 tblsp of finely chopped cilantro

6) 1 jalapeno–finely chopped. Less if you do not want it to be spicy.

7) 1 clove of garlic, minced

8) 1/4 tsp of paprika

9) 1/4 tsp cayenne (optional)

10) 1/4 tsp of Salmon Steak Seasoning

11) 1/4 tsp of ground cumin

12) Salt and pepper

13) 1 tblp of unseasoned bread crumbs to mix in withe tuna patties. More for breading.

14)  1 egg

15) 1/2 cup of Canola oil

Mix ingredients 1-13 well, and make 13 small patties. Dip each in the egg and then the bread crumbs and fry in the oil at medium heat. Brown on each side, place on a paper towel for excess oil to drain and serve with your favorite dip.  I made the following avocado salad by mixing the following ingredients:

1)diced up  ripe avocado

2)finely chopped 1/2 of a yellow onion

3) finely chopped jalapeno (as desired)

4) 1 small tomato, 1 tbslp of cilantro

5) 1 minced clove of garlic

6)  2 tblsps of yoghurt

7) salt to taste

Mix well and serve chilled.

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My Aunt Wafa’s Rice and Curry Chicken

Posted in Chicken, Rice on August 3, 2010| 11 Comments »


This is a dish that my aunt Wafa taught me when I spent a week at her and my Uncle Ashfaq’s–long time ago when I was in Yemen. I loved it so much, and I have been making it every since. I always make them together–although you an make each on its own.

For the rice you will need (for 3 servings):

1) 1 cup rice–washed (do not soak)

2) 1tsp of red chilly paste (I usually soak dry red chillies overnight and then liquidize them to a fine paste–and I then store in the refrigerator in a air tight container)

3) 2 small yellow onions, diced

4) 1 green chilly pepper, finely chopped

5)1 tblsp of tomato paste

6) 1 medium tomato, finely chopped

7) 1 tsp ground cumin

8) 1 tsp ground coriander

9) 2tblsp of Olive Oil

10) Salt to taste

For the Curry Chicken you will need:

1) 4 pieces of chicken (skinless and bone in)–I used 2 thighs and 2 drumsticks

2) 2 medium sized yellow onions, finely chopped

3) 1 big potato quartered (more if you so desire)

4) 1tbsp of curry powder–less if you have the spicy kind

5) 2 cloves garlic, finely minced

6) 2 tblsp of finely chopped cilantro

7) 2 tbslp of Olive Oil

8) Salt to taste

To make the rice–

My aunt made the rice in a pressure cooker, and I have noticed that it is definitely tastier if you do so. But you can make in a regular pot. Place pot under medium heat , add the oil, onions and green chilly pepper and let brown. Then add the red chilly sauce, cumin and coriander and let cook for about 2 minutes. Then add the tomatoes and salt and cook until the tomatoes soften. Then add the tomato paste and let cook for one minute. You will end up with this red paste. Add the rice and mix well, and then cover entirely with hot boiling water, cover and leave on low until rice is cooked. Optional–toss with fresh chopped cilantro.

As for the chicken, very easy. In a covered pot, place all the ingredients for the  curry chicken. Mix well,  cover, and leave on medium heat for an hour or so–until the potatoes are cooked through and the chicken pulls from the bone, and the oil rises to the surface. Garnish with finely chopped cilantro. Serve with the rice above, or with bread.

May Allah (swt) grant my aunt Wafa Jannah for teaching me such a delicious and quick meal.

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