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Archive for the ‘Vegetarian’ Category

Fatma’s Cabbage


Cabbage

I have always enjoyed this at potlucks. It’s usually either the Amharic, Eriterian, or Oromo sisters who have shared this dish. I called my Eriterian friend Fatma and asked her for this recipe . So here it is for us all to enjoy.


1) small cabbage chopped

2) 2 potatoes ( medium) chopped into bite size pieces

3) carrots sliced into rounds

4) 3-4 tblsp of olive oil

5) 1 medium onion chopped

6) 3 cloves of garlic minced

7) 1/2 tsp of turmeric

8) 1 tsp of curry powder

9) salt to taste


Cook the cabbage in a little olive oil until it wilts. Take it out. Then brown the potatoes in the same oil. Just until they’re browned, but not cooked through. Then take them out out. Do the same to the carrots.

Once you’re down with the frying of the vegetables above –that is the cabbage, the potatoes, and the carrots–take a pot and place on the stove at medium high heat. Then add the chopped onion  and  minced garlic. Once they have browned, add the turmeric and curry powder. Add a little water so the spices don’t burn. Now add the fried vegetables. Once they’re all looking nice and yellow add a little more water and transfer to a baking dish. Cover and cook in oven at 350 degrees fahrenheit until all the water has evaporated and the vegetables are soft.I serve this with lahoh [Yemeni bread that looks a little like Injera].

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Fried Matchstick Okra


Love these with fish kebab sauce on a bed of rice. You will need:

1) 1 cup of okra cut into thin strips [see here].

2) 2 tbslp of bisbas [red chilly sauce]

3) 1/2 tsp of ground cumin

4) 1/2 tsp of ground coriander

5) salt to taste

6) 1/2 tsp of tomato paste

7) 4 tblsp of olive oil of olive oil

Mix all the ingredients together except the olive oil. Then in a pan under medium high heat heat the olive oil and fry the okra until nice and crispy. Be careful it doesn’t burn. So just enough for it to turn crispy. Serve warm as a side to you favorite dish–as I said I like this with fish kebab sauce on a bed of rice cooked with lentils.

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Sister Fatema, my neighbor from Bangladesh, taught me this recipe. Absolutely delicious and especially light for Ramadan with a salad and puffed rice you can make quite a satisfying and healthy meal with it. You will need:

1) 1 can of chick peas

2) 1 medium onion finely chopped

3) 5-6 cloves of garlic finely chopped

4) a tsp of ginger

5) 1/2 tsp of ground chilly powder [more depending on taste]

6) 1/2 tsp of turmeric

7) 1 tsp of ground cumin

8) 1 tsp of ground coriander

9) 1 medium or big potato diced

10) Salt to taste

11) 3 tbslp of oil [I used olive oil]

12) Optional: 1 /4 tsp of concentrated tamarind

13) cilantro for garnish

At medium heat and using a frying pan [with a lid] add the onions and garlic and sautee until the onion is browned. Add the ginger and tamarind [again optional] and all of the spices [you can add about a quarter cup of water to the spices before you put them in]. Or you can add the spices to the mixture and then add water. This is so it does not burn. Now when the water has evaporated and only the oil and spices are left, add the potatoes and salt and add a little more water [1/4 cup] and cover and let cook under low heat. Once the potatoes are almost cooked through, add the chick peas and cover and cook until they brown. Turn off heat, garnish with the cilantro and enjoy.

I recommend that you make a salad on the side [like avocado salad] and serve the chick peas in bowls with puffed  rice sprinkled on top and lemon wedges for extra sourness.

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I  learnt this salad from a Moroccan sister :) May Allah reward her. Very easy and delish ! I can make a light meal out of it as well.

1) 3 tblspoons of boiled rice

2) 2 tblsp of corn boiled

3) 1 tblsp of mayonnaise or  yogurt

4)2 cups of lettuce [any kind] coarsely chopped

5) 2 cups of arugula coarsely chopped

6) 1/4 of red onions cut into thin rings

7) 1 tomato cut into thin rounds

8) 1 hard boiled egg –just the white part

9) balsamic

10) 1 tblsp of Olive Oil Balsamic Vinaigrette

11) 1 tbslp of Greek Feta salad dressing

12) 3 red radishes sliced thin

13) salt to taste

14) dash of pepper

15) 1/2 cucumber sliced into thin rounds

Combine the rice, corn, salt and pepper. Add mayonnaise to it and mix well. Leave aside.
Combine the vegetables with the Olive Oil and Balsamic Vinaigrette and toss well. Arrange on a plate and leave center empty. Pile the rice, corn and mayonnaise mixture in the middle. Add the Greek Feta dressing to the salad,. Using a grater, grate the egg white on the salad. Serve cold.

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Quick, easy, and light for supper or even dinner with bread! It has a weird name, and I believe it is what people from Aden have learned from the Indian communities that settled there.

1) 2 pounds green beans

2) 2 tblsp of unsweetened shredded coconut [you will find in either the international section at your local grocery store or an South Asian   a.k.a Indian store)

3) small onion diced

4) small green chilly pepper minced [optional]

5) 1 medium tomato finely chopped

6) 1/4 tsp of tomato paste

7) 2 tbslp of extra virgin olive oil

8 ) 1 tbslp of ground cumin

9) salt to taste

10) 1 small clove of garlic minced

11) 1 tbslp of finely chopped dill weed

In a pot under medium heat add the olive oil , onion, chilly pepper and let cook until onions are translucent. Add the garlic, tomatoes and salt and cook until tomatoes are softened. Add the cumin, coconut and cook for about 2 minutes. Add the tomato paste and let cook for one minute. Then add the green beans, and add hot water to cover. Cover pot and let cook  under medium low heat until the beans soften, and oil comes to the surface. Add the dill and let simmer for another minute. Serve hot with bread.

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I love spaghetti squash ever since I was introduced to it by a friend. I can’t help but say “Subhan Allah” [Glory and Praise to the Creator Allah] every time I come into contact with spaghetti squash and cook it. You will see what I mean once you handle one.

This  serves two comfortably.

For the Spaghetti Squash: 

1) half of a medium sized spaghetti squash [halved length wise] with skin on, Since it freezes well, you can freeze the other half for a later time.

2) 1 tsp of extra virgin olive oil

3) salt

Pre heat oven at 400 degrees Fahrensheit. Drizzle olive oil  and sprinkle sale on the inside of the squash. Place face down on baking sheet and bake for 30 minutes or until soft. When warm scrape with a fork and marvel the vibrant colored spaghetti. Subhan Allah ! Place on a plate and keep warm.

For the red sauce : 

1) 2 medium tomatoes with skin removed [pierce the skin with a knife and place in hot water for a few second and skin will come right off]. Diced.

2) 2 cloves of garlic minced

3)  2 tbsp of extra virgin olive oil

4) 1 tblsp of tomato paste

5) green chilly pepper finely minced [optional]

6) salt to taste

In a frying pan under medium heat add olive oil and garlic and sautee for a few seconds [be careful it doesn’t  burn or else it’ll become bitter]. Add the diced tomatoes and green chilly peppers, add salt and let cook for 2 minutes. Add the tomato paste, salt, and 1/4 cut of water and let cook until it becomes somewhat thick [about 4 minutes]. Turn off and pour on spaghetti squash.

Serve with a side of avocado and parsley. Just toss one diced avocado+1/2 cup of finely chopped flat leaf parsley+ 2 tsp of olive oil+2 tbslp of lemon juice+ salt to taste. Enjoy.

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