Archive for the ‘Red Meat’ Category
Lamb Chop In Red Sauce
Posted in Red Meat, Yemeni Dishes, tagged black pepper, cayenne pepper, Delicious lamb chops, lamb chops, tomato paste on July 15, 2014| 4 Comments »
Goat’s Head Cooked In Tomato Sauce ~لحمة راس
Posted in Appetizers, Red Meat, Yemeni Dishes on July 15, 2014| Leave a Comment »
I love love love goat or lamb heads. It’s my favorite part of the animal. I know, I’m weird! My Mom told me that when she was pregnant with me that was all she craved. Yeah! That was me in there tee hee hee ! Well, this is how I like to make it. You will need:
1) a clean goat’s head meaning it’s been skinned, eyes removed, brain has been taken out (I like to make another dish with the brain and here is the recipe https://yemeniyah.com/2012/01/14/mokh-sheepgoat-s-brain/ ) . I like to cut the head in two equal halves, horizontally.
2) 3 tomatoes placed in hot water and then peeled , seeded and chopped
3) 1/2 tsp of cayenne pepper or any red hot chilly powder that you like
4) 1/4 tsp of cumin
5) 1/4 tsp of coriander
6) 1/8 of a tsp of turmeric
7) salt to taste
8 ) 1/8 tsp of black pepper
9) 1 tablespoon of tomato paste
10) 6 tablespoons of Olive Oil
11) one onion diced
12) Cilantro for garnish
Alright, let’s start! Preheat oven to 400 degrees fahrenheit. I first took a frying pan and added the olive oil and under medium high heat i took the two goat head halves and browned them on each side. I took them out and placed the onions and sautéed them. Then I added the tomatoes and let them cook for about 3 minutes. Then all the spices –cumin, coriander, turmeric, black pepper, cayenne pepper, and salt. Let that cook for about 2 minutes, then add the tomato paste and add a cup of water. I prefer to add boiling hot water that I keep in a kettle on the side while I am cooking. After about 3 minutes add the goat head halves , add more water to cover them completely (if your frying pan is not deep enough then transfer to an oven dish), cover with foil and place in the oven. Once you hear it bubbling lower the temperature to 350 and let bake for an hour to an hour and a half. The only meat that needs to be tender is on the jawline of the goat’s head. Once that is tender then it is done. The sauce should be nice and thick, but not dry. Place on a serving platter, garnish with cilantro and serve with toasted french bread. Enjoy!
Shurbah Baydah [ِAdeni Oatmeal Soup- شربة عدنية بيضاء
Posted in Ramadan, Red Meat, Soups on July 29, 2012| 30 Comments »
This is a staple during Ramadan. Very hearty soup, that is a meal in and of itself. In Sana’a they make it sweet and they add milk. But in Aden ours is very different and we make it either plain which we call Shurbah Baydha which literally means “White Soup” or we add a red sauce to it that we make with onions, tomatoes and spices and hence call it Shurbah Hamra meaning “Red Soup”. So here’s the recipe for the plain one. Insha Allah will post the red one, which is not my favorite. This one, on the other hand is very much my favorite in Ramadan and the rest of the year. Let’s start Bismillah. You will need:
1) 1/2 pound of lamb cut into small pieces with bone in [you can also use chicken which will cut down the cooking time]
2) 2 cups of rolled oats [or you can use Old Fashioned Quaker Oats]
3) 3 sticks of cinnamon
4) 1/2 tblsp of peppercorns
5) 1/2 tsp of curry powder
6) 1/2 of a medium onion finely chopped
7) 1 small tomato finely chopped
8) Salt to taste
For garnish: fry some onions in a little oil until golden brown or darker [according to taste] and traditional Yemeni ghee or olive oil.
In a pot add water to cover the meat completely and place under medium high heat [about 4 cups]. Remove the froth that collects on the surface as the meat starts to boil. Then add the peppercorns, cinnamon sticks, curry powder, onion, tomatoes and salt and let boil for about 20 minutes. If the water has evaporated some, add 1 cup or so. Then add the oats and mix well and cover and let boil under medium low heat. I also like to transfer it to the oven and let it slow cook in there at 350 degrees fahrenheit until the meat is tender. If you place it in the oven make sure you check on it every 15 minutes and stir. If it is too thick add some more water. I like mine thick so I add less water to maintain the thick consistency. But in Yemen there are many who like theirs thinner, so they add more water. So it depends on your taste. Once the meat is tender, that means the soup is cooked and ready to serve. Serve hot with the fried onions and a little ghee or olive oil. Note: we don’t add garlic to this soup probably because the Prophet (peace be upon him) said, “Whoever eats onions, garlic or leeks should not approach our mosque, because whatever offends the sons of Adam may offend the angels” (Muslim). And since this soup is eaten in Ramadan particularly, just before Maghreb [sunset prayer], garlic is avoided. The onion on the other hand is totally lost in this soup–you can neither smell it or taste it. You will see for yourselves once you make it insha Allah.
*You can even make this in a pressure cooker as well if you want to cut back on cooking time.
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.
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.
Meatloaf
Posted in Red Meat on May 3, 2012| 8 Comments »
This is by far the best meatloaf recipe, thanks to Sister Jamila [Chandra Craft] one of my Circle of Light Halaqa sisters. I add some Middle Eastern ingredients to make it a Middle Eastern Meatloaf. So, let’s start Bismillah.
You will need:
1) 1 lb of ground beef
2) 1/4 tsp of garlic powder
3) 1/4 tsp onion powder
4) 1/4 tsp of Seasoned Salt [I used Lawrys]
5) 1/2 roll of crackers [crushed]
6) 3 eggs
7) 2 tbslp of ketchup [some more for the surface]
8) a dash of black pepper
First , preheat the oven to 375 degrees. In a bowl combine the ground beef, chopped onion, eggs, crackers, seasonings and ketchup. Mix by hand until the mixture is sticky–if it isn’t then try adding more ketchup or another egg. If it is too sticky then add more crackers. With the amounts in this recipe, it should be just right. Then once, the mixture is evenly mixed, put in a loaf pan–so it takes the form of a loaf for it is meatloaf after all isn’t it ! Then place in the oven for 40 min. When it’s almost done put ketchup on the top of the meatloaf, until it covers it. Let the meatloaf cook a little longer, about 10 minutes but make sure you don’t burn the ketchup. Serve with mashed potatoes and enjoy.
I make this and add some Middle Eastern ingredients. Instead of the garlic and onion powder and Lawrys Seasoned Salt , I add:
1) 1 cup of crumbled feta cheese
2) 1 tbslp of oregano
3) 2 cloves of garlic finely minced
4) 1 tsp little olive oil
5) 1/4 fresh cracked pepper
Then I cook the same way as above. Let rest after it is cooked, then cut into thin slices and use as you would gyro meat in pita sandwiches with yogurt sauce or hummus.
Sanunat Bamiyyah [Okra Sauce with Lamb–صانونة بامية]
Posted in Red Meat on January 16, 2012| 4 Comments »
Served on a bed of white rice, with salad and Zhug on the side and you have yourself quite a meal. Usually eaten for lunch, which is the main meal of the day in Yemen. Comfortably served 4:
1) 1/2 pound of lamb/goat cut into medium sized pieces. Bone in. Boil in water until tender. You will need the broth, so do not discard.
2) 1 medium onion finely chopped
3) 4 medium tomatoes roasted in the oven, peeled and pureed in a blender
4) 4 cloves of garlic, crushed
5) 1/4 tsp of fresh ground pepper
6) salt to taste
7) 2 cups of fresh okra, ends cut off and washed.
8 ) 3 tbslp of Extra Virgin Olive Oil
9) 2 tbslp of tomato paste.
In a pot , under medium head, saute the onions. Add the garlic and let saute well. Then add the okra and cook for 2 minutes, stirring often. Add the meat and let brown a little. Then add the pureed tomatoes and season with the pepper and salt. Then add some of the lamb broth, and the tomato paste and cover and cook until the okra is cooked through. At first you will see the okra climbing to the surface, but as it cooks they will sink to the bottom. Also, the oil will rise to the surface. It’s usually done in about 20 minutes. Turn off and serve hot. Goes well with bread as well as on a bed of white rice.
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