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Archive for the ‘Yemeni Dishes’ Category


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This is my favorite fava bean recipe because it’s simple yet incredibly delicious,  and also because it reminds me of  my favorite moments with my Dad, Allah Yirhamoh. Late at night, Dad and I would  eat this with fried eggs. It’s perfect for breakfast, supper or Sahoor. The ingredients are :

  1. A can of fava beans (these are the ones I recommend:  or 2)

  2. 3 clove of garlic finely minced

  3. 2 tablespoons of ghee

  4. 1/8 tsp of freshly ground black pepper

  5. salt to taste

Empty the can of fava beans into a bowl and coarsely mash with a fork. Then Place a deep frying pan, under medium heat, and add the fava beans. Then add the minced garlic, black pepper, salt and 1 tbs of ghee. Let boil for 10 minutes under low heat. Do not let it dry–if it does then add some water. After 1o minutes, pour onto a serving platter and sprinkle with the remainder of the ghee. Serve hot with Yemeni bread, or Naan. For added flavor, toast the Yemeni or Naan bread–see picture above.

CHECK OUT DAY 3 RAMADAN REFLECTION

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Zhoum — زوم


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This is a white sauce made from either yogurt or buttermilk eaten with Aseed. Creamy , tangy and lip-smacking delicious. It’s very easy to make. You will need:

  1. 2 cups of buttermilk (which is my preference), but you can also use a 1 cup of whole milk yogurt and 1 cup of water.

  2. 2 tablespoons of white flour

  3. 1 tsp of cumin

  4. 1/4 tsp of oregano

  5. salt to taste

  6. small saucepan

  7. a whisk

Place all the ingredients in a blender and blend well. Then take the small saucepan and place under high heat*, and pour the blended ingredients and start vigorously whisking. Continuously. Don’t stop. If you do, the contents might develop stubborn lumps that will be very hard to get rid of. Once it starts boiling and thickening then turn it off. It should coat a tablespoon. Serve hot over Aseed either alone or with the brown sauce detailed here.

*originally, it is cooked over low heat and whisked continuously until the temperature rises and the mixture thickens but more often than not, if you are not careful it will develop lumps. The way I recommend guarantees zero lumps and takes less time. 

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Shafoot 8

I was looking forward to making this Shafoot for my Dad in Yemen early December, but he passed away Nov. 1st 2014. May Allah have mercy on him. We plan and Allah plans, and Allah is the best of planners. To Allah we belong and to Him we return. Please keep my Dad in your Duas. Jazakum Allah Khayr.

My Yemeni-American friend here in Montgomery / Al , Abeer, suggested this recipe for a quick shafoot. Shafoot in Yemen is served as an appetizer especially in Ramadan. For 4 servings you will need :

1) 2 cups of yogurt ( I used greek) or sour cream
2) 1/2 cup of milk
3) 1/4 tsp of cumin
4) 1/4 tsp of dry thyme
5) salt to taste
6) 2 pita bread cut into cubes

Place the pita bread that you have cut into cubes in a dish.

Shafoot 1

 

 

Shafoot 2

Shafoot 3

 

 

 

 

 

 

 

Then whip the yogurt , milk, cumin, thyme, and salt until it’s nice a smooth. Add the mixture to the pita break pieces and gently incorporate using a spatula. Leave aside or refrigerate while you make the following two additions:

Shafoot 5 Shafoot 4

 

 

 

 

 

 

Sahaweq(g):

1) 1 green chilly ( jalapeno pepper) — remove seeds if it’s too spice for you
2) 1 tomato
3) 1/4 bunch of cilantro
4) 1 clove of garlic
5) optional: splash of lime juice
6) salt to taste

Place all in liquidizer and process . It’s like a green chutney. I am sure mint would also go great with this, but that’s up to you.

Shafoot 6

 

 

 

 

 

Salad :
1) cubed cucumber
2) cubed tomatoes
3) finely chopped salad
4) cilantro or parsley coarsely chopped
5) red or yellow onion finely sliced
6) optional : cubed avocado
7) spash of lime juice
8) salt to taste
9) 1/2 tap of olive oil

Mix them all together .

Shafoot 7

 

 

 

 

 

Now it is time to assemble a plate of the shafoot. In a plate scoop some of the yogurt and pita shafoot. Top with some of the sahawaq ( green chutney) and the salad. See picture at the beginning of this post. It’s ready to serve and it’s delicious !

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Chicken and Rice Biryani

This is a quick rice and chicken recipe. It’s like a biryani that I like to make on days when I am lazy and need to make something for lunch or dinner that won’t take much effort. It’s also one of those dishes that taste even better  the following days. So, be prepared for tasty leftovers. This is what you’ll need:

1) one small chicken cut into pieces –i.e cut into 2 drumsticks, 2 thighs, 4 breasts 2 wings etc. All with bone in. If you opt to use boneless chicken  you’ll be missing out on some flavor. I’ve made it both ways, and prefer this with bone in.

2) a cup of yogurt

3) two small grains mastic

4) 4 whole cardamon pods

5) a cinnamon bark

6) 4 whole peppercorns

7) 1/2 tsp of ground cumin

8) 1/2 tsp of ground coriander

9) 1/4 tsp of ground cinnamon

10) 1/8 tsp of ground black pepper

11) 1/8 tsp of turmeric

12) 1/8 tsp of curry powder

13) salt to taste

14 ) 2 pinches of saffron threads –once pinch soak in about 1/4 of a cup of water

15) 2 tablespoons of ghee

16) 2 tablespoons of olive oil

17) 2 cups of basmati rice –washed

18 ) 2 medium sized onions thinly sliced

19) 4 cloves of garlic finely minced

20) a green chilly pepper cut vertically –optional.

Alright let’s start. in a frying pan under medium heat add the ghee and oil and saute the onions until they are golden brown.  Then add the chicken and let cook for about 3 minutes. Then add the garlic and let cook for another couple of minutes. In the meantime add cumin, coriander, turmeric, ground cinnamon, ground black pepper, turmeric, curry powder to the yogurt and mix well. Then add the mixture to the chicken. Add a pinch of the saffron as well. Let cook for 3 minutes and then add 3/4 cup of water and cover and let cook under medium heat for another 10 minutes. In the meantime pre heat the oven to 375 degrees fahrenheit and start to prepare the rice.

For the rice place a pot of hot water to boil. Salt the water and add the cinnamon bark, cardamon pods, peppercorns, and mastic and when it starts boiling add the rice. Let the rice cook under medium heat until it is almost cooked. So, it has a slight bite to it. Turn off the heat and run the rice through a sieve.

Now take an oven dish, or if your frying pan is deep enough and is oven safe take the cover off of the chicken mixture and later the rice on top of it. Then take the rice and form  a layer on top and drizzle the saffron soaks in water on top. Cover with foil and place in oven for 20-30 minutes. Serve hot with your favorite salad and pickled lemons.  Bon Appetit !

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Lamb Chop in Red Sauce

Delicious lamb chops in a savory , tangy and spicy red sauce served with some toasted french bread make for a great dinner. For these lamb chops you will need the following :

1) 3 lamb chops

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

13) lemon slices 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 lamb chops 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 lamb chops , 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. Run a knife through the chops to make sure that they are tender. If tender then they are done. The sauce should be nice and thick, but not dry. Place on a serving platter, garnish with cilantro and lemon slices and serve with toasted french bread. Enjoy!

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Goat's Head

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!

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Jabeez 7

My dad is waiting for me to visit Yemen again so I can make these for him. When I was a kid we would enjoy them together. I seem to share my dad’s taste in food. Now that I am married and have my own home, all those dishes we used to have together bring back memories and Jabeez is one of those dishes. I’ve only seen this eaten in Aden, and no where else in Yemen. So I am going to call this Adeni Jabeez. I was reminded of it by some Adeni friends on Facebook . I looked up the recipe and tried it a couple of times. Turned out great. These ingredients are for  4 thick Jabeez or 6 thin ones-I prefer them thick.  you will need:

1) Soak 1 cup of washed  black eyed peas for an hour. Then  place peas in a blender and just add enough water to help the blender along. Then place in a sieve and let the water drain. You don’t want it too dry, but not soupy either. So like a wet paste. Here is what it looks like:

Jabeez 1

2) 1/2cup of white flour

3) 1/2 cup of chopped green onions

4) 1 egg

5) 1 medium onion finely chopped

6) 1 tablespoon yeast

7) 1/2  tsp of salt or to taste

8) 1/2 teaspoon of turmeric

9) 1/2 teaspoon of ground black pepper

10) 1 teaspoon ground cumin

11) 1/4 cup of finely minced cilantro

12) 2 cups of water

13) Olive oil for frying or vegetable oil works just as well. You won’t need a lot, about a tablespoon or two for each so that it doesn’t stick to the skillet.

Place all the ingredients in a bowl:

Jabeez 2

Add the water and then  mix all the ingredients together. I use my hands. It’ll look like this:

Jabeez 3

Cover and let sit for an hour before you start frying it. Once an hour passes, heat a skillet and add a tablespoon or two of oil to it and then take a cup full of the mixture and form a circle. Usually in Aden they scoop up the mixture in a small metal bowl and then pour it onto the skillet and then use the bottom part of the bowl to spread it out on the skillet to form a patty.

Jabeez 5

Let it brown on one side and then carefully flip for the other side to brown using a flat utensil. Be careful while flipping it as it can break easily. Here is a pic of one side browned :

Jabeez 6

Plate and enjoy with your favorite dip. I made two dips. One was of tamarind with red chilly pepper, lemon and salt to taste. The other was yogurt, lemon, dried mint and salt.

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