Archive for the ‘Red Meat’ Category
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!
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.
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.
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.