A Yemeniyah's Recipes

This is a one pot dish. VERY DELISH !!!

In a big pot place the following:

1) 3 pounds of veal cut into big pieces (if you cut them into small or medium pieces, they won’t retain their shape in the long cooking process)

2) 1/2 bunch of cilantro washed and tied with a piece of string

3) 2 tsp of freshly ground pepper

4) salt to taste

5) 2 big onions finely sliced

6) 12 saffron threads (crushed between your fingers)

7) Saffron food coloring (orange)–a sprinkle or 1/4 tsp.

8) 1 tsp ground ginger

9) 3 tblsp of Olive Oil

Cover the pot and leave on first high heat until you can hear it bubbling. then leave on medium heat for 30 minutes.

After 30 minutes add:

1) 2 tomatoes, diced.

Leave for another 30 hour. Then add boiling water until it covers the meat completely. Leave on heat again to cook for another 20 minutes. In the mean time. Cut up the vegetables you would like–i used potatoes and Zucchini. I cut them into big pieces–i.e. just halve them.

After the 20 minutes i added the potatoes and let them cook with the rest of the ingredients for 10 minutes, and then added the zucchini and let cook for another 10 minutes. You will know it is done when the meat is tender and the oil rises to the surface.

Serve with bread of your choice.

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This is a great idea for a barbecue– marinate the meat and let the flavors marry overnight. You and your guests will be pleasantly surprised at the taste.

I used T-Bone steak for this that I cut up into cubes. But you can practically use this marinade for any kind of meat–i have tried it on chicken and lamb and the outcome has been pleasing. Alhamdullilah (all thanks and gratitude to Allah (SWT)) Also be generous with the spices (except for the black pepper, cinnamon, turmeric –they usually overpower the rest of the spices–and the chillie powder of course is optional and depends on how spicy you want it to be).

Basically the spices are:

1) ground cumin

2) ground coriander

3) ground turmeric

4) paprika

5) ground black pepper

7) ground cinnamon

red chillie powder

9) optional ground dried lemon (gives it a really nice kick)

10) ginger (fresh or dry–whatever you have at hand)

Sprinke all of this mixture liberally on the meat (chicken, lamb, or beef) add add olive oil (enough to make the mixture paste like), salt to taste, some yoghurt (2 tblsps max is usually plenty, less of course depending on the amount of meat), dash of white vinegar, balsamic vinegar and lemon. You can also add a little tomato paste to the mixture for more flavor.

MASSAGE into the meat well, if whole chicken don’t forget the cavity. Let marinate overnight and then place on skewers and barbecue or on an indoor grill. You can even back it in the oven, but make you sure you cover it entirely with foil, and then once cooked through open it and let brown. ENJOY. It works with my guests ALL THE TIME.

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