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Archive for the ‘Yemeni Dishes’ Category

Sheep’s Liver [Yemeni Style]

Posted in Yemeni Dishes on July 1, 2011| 4 Comments »


We usually have this for breakfast during Eid Al Adha, when we Muslims celebrate the sacrificing of a lamb for the son of Prophet Ibrahim (as) Ismail (as).  We are, if able, commanded to sacrifice a lamb/sheep /goat/cow in commemoration of this great event, and divide it into three portion–a third for the poor, a third for relatives, and last third for ourselves.  So, on the day when we slaughter we take the fresh liver and make this dish for breakfast when we come home from Eid Al Adha prayer.

You will need: 

1) a pound of liver–cut into cubes. [ Tip: place in the freezer for a little while, and then cut it while it half frozen–it makes it easier and neater to cut. Or else use a VERY sharp knife]

2) 1 big onion finely chopped

3) chopped hot green pepper [as much as you desire. Less if you do not like it spicy]

4) 2 small tomatoes, peeled and finely chopped.

5) 2 tbslp of finely chopped cilantro

6) 2 tbslp of olive oil

 7) salt to taste

8 ) 1 tsp cumin

9) 1 tsp of coriander

10) 2 tbslp of tomato paste

11) 3 cloves of garlic finely minced

In a pan under medium heat add oil, onions, garlic, and hot green peppers. Sautee until the onions are golden brown–make sure you are careful that you do not burn the garlic, by stirring often. Add the liver and let cook until they turn color, to a grey. Don’t overcook the liver or they will become dry and harden. Add tomatoes and let cook until they break down. Then add the cumin, coriander, and salt and let cook for another couple of minutes. Finally add the tomato paste, and let cook for another couple of minutes. Add 1/2 cup of water, and let simmer until oil rises to the surface and the sauce thickens. Garnish with the cilantro.

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Adeni Style Red Kidney Beans [ فاصوليا حمراء مكشنة]

Posted in Breakfast and Supper, Yemeni Dishes on July 1, 2011| 9 Comments »


This is my favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY. This is a delicacy, since kidney beans are more expensive in Aden.

Ingredients:

  1. 20 oz. can of kidney beans, drained.

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)

  9. 2 tblsp of tomato paste

  10. salt to taste

I love the BASE for this dish–you can pracitically use it for any beans from navy beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.

Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread. I made this in the Yemeni Madra and serve it in it as well, so from the stove to the table it goes.

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