This is my aunt Ashwaq’s recipe. Love it! Note that this is not what is called “Zalabiyyah” which has eggs in the mix. These are traditional Khameers made in Aden particularly. In Sana’a “Zalabiyyah” is often called “Khameer” and vice versa, but those of us who grew up on these and have stuck to tradition in our cooking know the difference. So, don’t argue with me over this. Some have tried and even tried to tell me that Khameer and Zalabiyyah taste the same–they don’t! Try it for yourselves and let me know if they do. Once I have a good recipe for Zalabiyyah will post insha Allah.
These are typically eaten for breakfast with Adeni red/black tea also made with cardamon and cloves. The combination is delightful. You can also have these for Iftar in Ramadan, or during tea time late afternoon. They freeze well, so you can make double the amount, divide into plastic bags and freeze.
You will need:
1) 2 and 1/2 cups of white flour
2) 3/4 of sugar
3) 1 tbslp of yeast
4) 1/8 of a tsp [or 3 pinches] of baking powder [do not use too much or else the Khameer’s will come out cake-y rather than hollow on the inside]
5) 6 cardamon and 6 cloves freshly ground
6) 1 tblsp of black seed
7) 1/8 of a cup of vegetable/corn/or canola oil
8) 1/4 cup of warm water more of less. Add water gradually to make dough. It should just be enough for the dough to come together –and should neither be sticky or soft.
9) Oil for deep frying [I used Canola]
Mix all the dry ingredients–flour, sugar, ground cardamon and cloves, yeast , baking powder and black seed. Then add the oil and rub it in well. Then the warm water [tap water works to make the dough. Remember to pour the water gradually, than pour it all at once. Pour and knead, until the dough comes together. You won’t be needing much water. Then place the dough in a bowl and cover with plastic wrap and let rise. Place in a warm spot–I put mine mine out on my balcony since it’s Summer here. You can also place overnight in your kitchen. The dough will double in size. If you want to go ahead and make them, make into small balls [the size that of when you bring forefinger and thumb together] or you can divide into larger balls and then cut them out with a pizza cutter/knife/or cookie cutter.
These are deep fried. So, in a deep frying pan, heat the oil. It should be hot enough that when you place these in they should immediately come to the surface, rise, and brown. If they do that but burn [darken in color] then the oil’s too hot so lower the temperature. Insha Allah I will be getting a thermometer so I can measure the temps for you.
When the oil is ready , roll out the dough with a rolling pin. It should neither be too thin or too thick. Here’s a pic of the dough rolled out and cut with a pizza cutter:
You can fry them as is, or I like to either halve or quarter them and then fry them. Once you put them in the oil, they should immediately rise to the surface and start puffing up. Turn it , and let the other side brown. Take out, and let oil drain and then serve hot or warm.
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Posted in Snacks on May 12, 2012|
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I don’t think I have ever met an Adeni who does not like this dish. It’s from among the street food sold in Aden. Some even sell it from their homes. I remember in our street in Aden, there was a woman–we used to call her “Gidda Um Al Bataat” [meaning the grandma who sold potatoes], who lived at the end of the row of houses who made and sold them. They were irresistible, just absolutely delcious. Sisters used to meet at her place, for a chat and a spicy bowl of Bataat Abu Humar. Oftentimes the sisters residing in the same building would meet on the terraces and cluster round a big pot of this. Today more and more sisters from the rest of Yemen have been introduced to this dish, and so far none have I met who haven’t told me they don’t like it. So, let’s start Bismillah. You will need [to serve 4-5 people]:
1) 1-1 1/2 lbs of small potatoes [any kind would work, but I found some small red potatoes at my local farmers market]
2) Fistful of unsweetened tamarind soaked in 2 cups of water and strained [make sure to let it soak overnight]. You can also use some concentrated Tarmarind from any Middle Eastern or South Asian store. If you use the concentrated kind use 1 tbslp ONLY.
3) 1/2 cup of red chilly sauce [soak some dry red chillies in water overnight and then place in blender and blend well. Store in an airtight container int he refrigerator]
4) 3 tblsp of ‘ushar [pickled lemon]–optional
5) salt to taste
6) chopped cilantro for garnish
7) 3 tbslp of Canola oil [vegetable or corn oil would work as well]
In a pot full of water boil the potatoes until soft, but not mushy. Make sure they don’t fall apart. Once done run through a sieve and cool the potatoes with some cold water to stop the cooking process. You can either peel the potatoes or leave the peel one like I did, and halve. Then in a pot under medium high heat add the oil and the red chilly pepper. Let it simmer for 3 minutes. Then add the pickled lemons, and the tamarind and let simmer for another 3 minutes. Add salt, potatoes and half a cup of water and let simmer for another 5 minutes. Garnish with cilantro and serve hot. If you like it a little spicier you can add some green red chill–pickled or regular. Enjoy.
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