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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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