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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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