Posted in Yemeni Dishes on November 11, 2011|
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I stumbled upon Capitol Market in Montgomery/AL and stopped there with my husband. Was thrilled to find some live blue crab. The vendor laughed at us as we attemped to handle the crabs–I held the plastic bag open while my husband attemped to put the stubborn crabs in the bag using tongs. Memories of my mum bringing home live crabs, placing them in the sink, and even runnning after them as they made it out of the sink and out the kitchen door came back to me. I had her in my mind as I cleaned and cooked them.
So first clean them after killing them [YIKES!] by dipping them in hot water for a few seconds. Then pry the top shell open with your thumb, or with a knife. My thumb is still sore, so be careful. Then break into two pieces and clean them out from the inside–once you open it you will know what needs to go. It’s no surprise. I placed the cleaned crab in a bowl of ice so they stay fresh.
To cook them you will need:
1) crab in shell of course
2) 2 tblsp of red pepper/chilly sauce
3) 2 tsp of cumin powder
4) 4 cloves of garlic [minced]
5) salt to taste
6) 3 tblsp of Extra Virgin Olive oil
7) 2 tsp of tomato paste
In a big pot under medium heat, add the oil and once it is hot add the garlic and sautee [be careful it does not burn or else it will turn bitter]. Add the red chilly sauce and the cumin and sautee for a few minutes. Then add the crab and salt, and mix well. Let sautee for a few minutes more, and then add the tomato paste and add 1/2 cup of water. The sauce should be thick. Mix well, and leave under medium heat for about 15-20 minutes. If you would like more sauce, you can add more water.
Serve with bread–I personally like French bread–with this dish to wipe the sauce clean off the plate. Enjoy !
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Yemeni restaurants around the world are known for their Haneed–chicken and meat. Usually this is made in a tanoor [clay oven filled with hot coals], but you can make it at home with the help of a pressure cooker and an oven.
You will need:
1) one whole chicken, cut into four equal pieces. Skin removed.
2) 1/2 cup of olive oil
3) 1 tblsp of cumin
4) 1tblsp of coriander
5) 1/4 tsp of ground cinnamon
6) 1/4 tsp of fresh ground pepper
7) 1/2 tsp of tumeric
8 ) 1/4 tsp of ground cardamon
9) salt to taste
10) 3 cloves of garlic, minced.
In a pressure cooker, on medium heat, add the chicken pieces, garlic, and all the spices. Mix well with spoon. Add a cup of water, and close pressure cooker and leave on medium low heat for 45 min to 1 hour. Remove chicken, and place in an oven dish [covered with foil] and place under the broiler until well browned from the top. Serve with rice, or fries.
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