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I’ve never been a fan of beetroot despite knowing its many benefits. But lately I’ve been trying to  incorporate it into my diet by juicing it. I’ve  also realized in the process that I like beetroot raw, not cooked. So I decide on this salad because it has raw beetroot and speaks to my Adeni love for all that is spicy, tangy, and sweet. This is a very refreshing salad for this Ramadan, so try it. You will need:

  1. 1 medium sized beetroot, peeled and grated

  2.  a bunch of green onions, finely chopped

  3. half a bunch of cilantro, also finely chopped

  4. 1 big tomato diced

  5. 1 green chilly pepper, finely diced

  6. juice of 1 lemon

  7. 2 tablespoons of pomegranate molasses

  8. salt to taste

Mix all the ingredients today and toss and serve chilled.

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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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Received a request for Jelly , Adeni style. I always thought everyone made it the same way, but I guess I was wrong. All things Adeni are special I guess. In any case, here is the recipe for Jelly, Adeni style. You will need:

  1. A packet of jelly (make sure it is Halal/Kosher. It should say on the packet)

  2. A can of fruit cocktail in thick syrup (all natural)

  3. 2 cups of water

  4. table cream (unsweetened)

That’s all you’ll need. In a saucepan, boil one cup of water (or however much water it says in the instructions on the jelly packet). Over the years, I’ve memorized this. It always says, “1 cups of hot water, and 1 cup of cold water.” Bring the water to a boil, turn off the heat, and then empty the jelly powder into the water and stir until dissolved. Then add one cup of cold water to the saucepan.

Open the can of fruit cocktail, and run it through a sieve. Make sure to save the juice that drains from it. Take the that juice/syrup and add it to the  jelly. Then divide the fruit cocktail among four moulds and add the jelly equally on top. Let it cool and then refrigerate until it’s set. Add a tsp of table cream and enjoy.

For as long as I remember, this is the way Adenis always make jelly in Ramadan.

  • CHECK OUT MY RAMADAN REFLECTIONS: DAY 1  Click Here 

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Samboosa 8

In Aden Samboosas (aka samosas) are a must in most households during the month of Ramadan. The first two weeks before Ramadan every household in Aden is making hundreds of these and freezing them. I make them occasionally as my husband and I are not big fans of friend food. You can also bake these, by spraying them with oil and then placing on a baking sheet and baking at 350 degree oven for 10 minutes on each side or until golden brown. But  for the most part they are friend. I used Spring Roll Wrappers that you can really find in any grocery store. If not then make a visit to the Asian grocery stores, and you’ll find them in the freezer section. This is they look like:

Sprint Roll Wrappers

I use two layers of these, as they’re pretty thin.  I cut each into three long rectangular strips like this:

Samboosa 1

I stuffed these with a potato stuffing. Traditionally it is made with ground beef and God Willing I’ll post the recipe for that once I make it. But here’s the recipe for the potato stuffing:  https://yemeniyah.com/2010/08/15/potato-stuffing-for-sambosa/ . You will also need some samboosa glue made from a little flour and water. They’ll help you glue the ends and give them neat ends. Now, once you have all the parts you can start assembling. So, take one of these strips and fold once to form a triangle at the bottom, and then fold again to make a triangular pocket. Then start stuffing:

Samboosa 4

Then continue to fold and glue the end.

Samboosa 6

It’ll turn out to be a perfect triangle.

Samboosa 7

I usually lay these on a tray and then freeze while still on the tray and then when frozen transfer them to ziplock bags. You can deep fry these in vegetable or corn oil until they are golden brown. I like to serve them with slices of lemon.

If you want to make your own wrappers here is the recipe: https://yemeniyah.com/2013/03/11/mutabaq-yemeni/ You will do the same as above, i.e. cut each later into long wide strips. But make sure you just use one layer, not two as with the spring roll wrappers.

Happy Cooking !

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Savory Parfait 1

I really enjoy making savory parfaits, so I experimented with some of my favorite ingredients and made this. I was amazed at how delicious it turned out. I used white quinoa and other favorites like: hot green chilly peppers (serano or Jalapeño work so take your pick), avocado, buttermilk and cilantro. So, here is what you’l need for about 3 parfaits :

1) Cup of cooked Quinoa (to cook place the quinoa in a mesh strainer and rinse with cold water, then heat 2 tsp of olive oil and add the quinoa. Stir for about one minute then add 2 cups of boiling water . Once it starts bubbling, cover and look under low heat for about 15 minutes. Let sit for a few minutes then fluff with a fork).

2) An avocado diced

3) spicy green condiment that is made by combining 2 hot chilly peppers (I used Serano), half a bunch of cilantro, 1/4 cup of juice from a lime, and salt to taste. You can adjust this to your taste–if you like it mild then use one pepper and take out the seeds.

4) about 3 cups of buttermilk

5) finely ground cayenne pepper

6) finely chopped cilantro for garnish

Now it is time to assemble. Take your serving glasses and add about 1/4 cup or less of buttermilk. Then add some a layer of quinoa, then a layer of the spicy green condiment. Then add another layer of the quinoa and the spicy green condiment. Then top it off with the buttermilk , and add the diced  avocado and garnish with a few dashes of colorful cayenne pepper and some cilantro. Serve warm or chilled. Absolutely delicious.

 

Savory Parfait 2

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This is a staple during Ramadan. Very hearty soup, that is a meal in and of itself. In Sana’a they make it sweet and they add milk. But in Aden ours is very different and we make it either plain which we call  Shurbah Baydha which literally means “White Soup”  or we add a red sauce to it that we make with onions, tomatoes and spices and hence call it Shurbah Hamra meaning “Red Soup”. So here’s the recipe for the plain one. Insha Allah will post the red one, which is not my favorite. This one, on the other hand is very much my favorite in Ramadan and the rest of the year. Let’s start Bismillah. You will need:

1) 1/2 pound of lamb cut into small pieces with bone in [you can also use chicken which will cut down the cooking time]

2) 2 cups of rolled oats [or you can use Old Fashioned Quaker Oats]

3) 3 sticks of cinnamon

4) 1/2 tblsp of peppercorns

5) 1/2 tsp of curry powder

6) 1/2 of a medium onion finely chopped

7) 1 small tomato finely chopped

8) Salt to taste

For garnish: fry some onions in a little oil until golden brown or darker [according to taste] and traditional Yemeni ghee or  olive oil.

In a pot add water to cover the meat completely and place under medium high heat [about 4 cups]. Remove the froth that collects on the surface as the meat starts to boil. Then add the peppercorns, cinnamon sticks, curry powder, onion, tomatoes and salt and let boil for about 20 minutes. If the water has evaporated some, add 1 cup or so. Then add the oats and mix well and cover and let boil under medium low heat. I also like to transfer it to the oven and let it slow cook in there at 350 degrees fahrenheit until the meat is tender. If you place it in the oven make sure you check on it every 15 minutes and stir. If it is too thick add some more water. I like mine thick so I add less water to maintain the thick consistency. But in Yemen there are many who like theirs thinner, so they add more water. So it depends on your taste. Once the meat is tender, that means the soup is cooked and ready to serve. Serve hot with the fried onions and a little ghee or olive oil. Note: we don’t add garlic to this soup probably because the Prophet (peace be upon him) said, “Whoever eats onions, garlic or leeks should not approach our mosque, because whatever offends the sons of Adam may offend the angels” (Muslim). And since this soup is eaten in Ramadan particularly, just before Maghreb [sunset prayer],  garlic is avoided. The onion on the other hand is totally lost in this soup–you can neither smell it or taste it. You will see for yourselves once you make it insha Allah.

*You can even make this in a pressure cooker as well if you want to cut back on cooking time.

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Attar — عتر


This is a typical Ramadan dish in Aden particularly. Don’t know if they know it in Sana’a. It’s dried peas in a rich sauce. As far as  I know, the peas themselves are only available in Yemen. But you can ask around and see if you can find them in your area. I am posting a pic of them–before they are soaked–at the end of this post. You will have to soak them overnight and boil them before you make the sauce that is the base for this dish.  For this amount you will need:

1) 1/2 cup of attar [dried Yemeni peas]

2) 1/4 tsp of turmeric

3) 1 medium onion finely sliced

4) 2 cloves of garlic minced

5) 1 tsp of ground cumin

6) 1 tsp of ground coriander

7) 1 tblsp of red chilly sauce [ click here for details about this]

8) 1 medium tomato finely chopped

9) 1/4 tsp of concentrated tamarind

10) 1 tsp of tomato paste

11) salt to taste

12) cilantro for garnish

13) 2 tbslp of olive oil [or any regular oil]

Alright let’s start. Soak the attar the night before and in the morning throw away the old water and add new. Add the turmeric and let boil until softened–there shouldn’t be too much water but just enough. Some people like it watery, but I like it semi thick. Then in a saucepan on medium heat add the oil and onions and let them brown. Then add the garlic and sautee for a minute or so. Then add the red chilly sauce and the spices. Let cook for a minute. Add the tomatoes and the salt. Once they melt add the tamarind and the tomato paste and a 1/4 of a cup of water. Let it cook and thicken. Then add the sauce to the boiled attar and let simmer until oil rises to the surface. You might want to add a little more salt–but taste first before you do so. Then garnish with the cilantro and serve hot. We also like to add a little vinegar to it before serving or lemon. Enjoy!

Here’s a picture of the raw beans used in this recipe:

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