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Archive for the ‘Entrees’ Category

Ground Turkey with Angel Hair Pasta

Posted in Pasta on July 25, 2010| 4 Comments »



You can actually make this with any ground meat–beef, lamb, chicken or Turkey.Ground lamb tastes divine in this recipe as it does with Kebabs. I just had some ground turkey left over after i made the turkey kababs so that is what i used.

Boil 1/2 a box of angel hair pasta in salty boiling water while you make the ground turkey sauce. Keep your eye on it as it cooks. When cooked drain of all its water and toss in a little oilive oil (the oilive oil does not let the pasta clump together even if you have some left over for the day after).

For the ground turkey you will need:

1) 1lb ground turkey

2) 1 big whole onion or 2 medium onions finally chopped

3) 3 medium sized patagoes quartered

4) 3 tsp of red chilly powder

5) 1/4 tsp freshly ground pepper

6) 1 tsp coriander

7)1 tsp ground cumin

8) 2 tsp of tomato paste

9) 2 tbslp Olive Oil

10) Salt to taste

11) 2 cloves of garlic (minced)

12) 2 medium tomatoes (diced)

Okay, what you need to do is sautee the onions in the oilve oil until they are translucent. Then add the patatoes and sautee for about 3 minutes. Add the garlic and sautee for 1 minute (do not burn) and add the chilly powder and sautee for five minutes. Then add the ground meat and let the water evaporate, and brown the meat. Again be careful that it does not burn or dry out. Do not brown for more than 5 minutes.

Then add the diced tomatoes and the salt and allow the tomatoes to soften. When softened add the tomatoe paste and 2 cups of water and let simmer under low heat unitl the sauce is thickened and the oil rises to the surface. This should take about 10 minutes. Make sure the patatoes are cooked through, if they are then it is ready.

To serve place the angel hair pasta on a platter and pour the sauce on top–garnish with finely chopped cilantro and lemon pieces. You can also sprinkle parmesan cheese instead of the cilantro.

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Fish Kebab Sauce

Posted in Fish, Yemeni Dishes on July 25, 2010| 7 Comments »



You will use the same Salmon Kebabs in the appetizer section. I usually add 7 kebabs to the amount of sauce the ingredients render.

For the sauce you will need:

  1. a diced onion

  2. 2-3 tblsp of olive oil

  3. 3 cloves of minced garlic

  4. 2 small red patatoes peeled and quartered

  5. 2 tblsp of red hot pepper sauce

  6. 2 diced tomatoes

  7. salt to taste

  8. 2 tblsp tomato paste

  9. finely chopped cilantro

  10. finely chopped dill

    11. 1tsp of ground cumin

    12. 1tsp of ground coriander

In a pan sautee a diced onion in 2-3 tblsp of olive oil. Once the onions have browned add 3 cloves of minced garlic and sautee those briefly. Add 2 small red patatoes peeled and quartered and let them brown a little. Add 2 tblsp of red hot pepper sauce–less if you do not like spicy food (I usually buy the dried Mexican red hot peppers, soak them overnight in water and liquidize them and store them in a bottle in the refrigerator–it lasts quite a while and is milder than the Asian red hot pepper sauce you can buy at the grocery store). Add the cumin and coriander. Let the mixture simmer stirring occasionally, for about 3 minutes. Add 2 diced tomatoes and salt to taste and cook for another 3 minutes or until the tomatoes are softened.

Add 2 cups of water and let boil unilt the patatoes are almost cooked through. Then add 2 tblsp tomato paste which will help thicken the sauce and add some more flavor. Let simmer under low heat for about 4 mintues.

Drop the Salmon Kebabs into the sauce and let simmer for another 4 minutes or as my mother would say, “Until the oil rises to the surface.” To finish sprinkle with a little finely chopped cilantro and dill.

Serve with white rice or bread. Delicious!

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