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Archive for the ‘Entrees’ Category

Yemeni Bachelor Pad Kabsah — كبسة العزيبة اليمنيين المغتربين

Posted in Chicken, Red Meat, Rice on July 3, 2012| 21 Comments »


My husband Khaled cooks for me once a year. The very first time he made this Kabsah [it’s the only thing he really makes besides steak] I was blown away with its deliciousness. It is quick, easy and does not sacrifice taste.  When I am crunched for time, this is what I usually make. I asked him where he learnt this and he told at the Yemeni Bachelor pad he stayed in before we got married. He added, “We made it every day! Different person every day but the same recipe.” What makes it convenient is that you can use any spice mix for this, but Hawayej Shirkah [mixture of ground cumin, coriander, cinnamon, cardamon, pepper, and sometimes turmeric] is the one typically used by Yemenis for this one. I am sure before Yemeni brothers migrate from Yemen their mothers, sisters or wives send them with a big bag of this mixed spice.  But you can use any spice mix–Garam Masala or even Biryani mixes work equally well. They usually use one pot that they can start on the stove and then place in the oven.

You will need [serves 4] :

1) 1 chicken or 1 lb of lamb cut into medium pieces. If you are using lamb then boil it until it is well done.

2) 1 cup and a 1/2 of rice half boiled [which means boiled until almost done, but not quite]

3) 1 tsp and a 1/2 of the spice mix of your choice

4) 2 clovers of garlic roughly crushed

5) 1 tomato roughly chopped

6) 1 green chilly pepper roughly chopped

7) 1 tblsp  of cilantro roughly chopped

8) 2 medium potatoes quartered

9) yellow / orange rice coloring

10) medium onion roughly chopped into slices

11) 2-3 tbslp of oil

Alright let’s begin! In the pot, under medium high heat, add the onion slices and let brown a little. Then add the oil and potatoes. When the onion has browned, add the meat, garlic, spice, tomatoes, green chilly, and cilantro. Let cook for 5 minutes and then add 1 cup of water and let cook until the potato is almost done [but not quite]. Layer all the rice on top. Sprinkle a little of the food coloring and about 2 tbslp of water and place in oven for 20-30 minutes at 350 degrees Fahrenheit. It’s done. Serve hot with your favorite salad.

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Qlaba / Glaba / Khusar — خصار اؤ قلابة

Posted in Red Meat on May 21, 2012| 9 Comments »


You might have come across this dish in Yemeni restaurants. Usually it’s meat [beef, lamb or chicken] with vegetables [popularly with potatoes or carrots]. You can add any vegetables you like. I added green beans and potatoes. Alright Bismillah let’s start. You will need:

1) 2 pounds of lamb cut into 2 bite-size cubes with or without bone

2) 2 medium onions diced

3) 3 tbslp of Extra Virgin Olive Oil

4) 1 red chili pepper cut down the middle

5) fistful of of green beans

6) 3 medium potatoes halved or quartered [you don’t want them to look bigger than the meat so eyeball how  you should cut them]

7) 3 cloves of garlic finely minced

8) 1 tsp of ground cumin

9) 1 tsp of ground coriander

10) 1/4 tsp of ground cinnamon

11) 1/4 tsp of ground black pepper

12) 1/4 of a cube of beef or chicken bouillon

13) tomato peeled and diced

14) salt to taste

15) 2 tblsp of cilantro finely chopped

I used a pressure cooker to cut on cooking time, but you can use a regular pot of course. Add the oil to the cooker/pot and let them saute. Add the garlic and let that cook, but make sure it does not burn. Then add the meat and let it cook for a little. Then add the rest of the ingredients except for the potatoes and let cook for about 5 minutes. Then add the potatoes and cook for 3 minutes, and then add a cup of water and close the pressure cooker, or cover if you are using a regular pot. Cook under medium low heat until meat is tender. Serve hot with bread.

 

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