A Yemeniyah's Recipes

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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This is, by far to me, my mother’s favorite dish. It combines Chinese stir fry, with Adeni flavors. Simple, easy and delicious.

Alright , you will need [for two, maximum three]:

1) one medium onion, finely sliced

2) a half pound sirloin tip steak–cut into thin strips

3) 2-3 dried red chilly pepper, cut into thick strips

4) 4 garlic finely minced

5) Salt to taste

6) 1/2 tsp of fresh ground pepper

7) 1/4 cup of olive oil

8 ) 1/4 tsp of corn starch [optional]

9) 3 tblsp of liquidized red chilly peppers [usually I soak them overnight, and then blend them with a little water and garlic, and store in an airtight container in the refrigerator]

Let’s start:

First, fry the beef in a frying pan in the oil, until they are browned. Take out once browned onto a paper towel. Here they are chilling out   . Salt them lightly.

Now back to the frying pan, you should have some oil left, if not add a little more. Add the liquidized red chilly’s, garlic, black pepper to the oil and sautee well for a few minutes like so. Then add the dried chilly peppers,and let sautee some more. Add the onions, and let cook for a few minutes–I like them a little crunchy so I don’t cook them that much. Add  the fried beef, and cornstarch melted in a 1/4 cup of water. Salt and let cook under medium heat for a few minutes.  Serve on a bed of white rice, and with some cool yogurt. Enjoy!

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