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Archive for the ‘Vegetarian’ Category

Rice, Corn and Vegetable Salad

Posted in Appetizers, Vegetarian on January 5, 2012| Leave a Comment »


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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Falee [green beans and coconut]

Posted in Vegetarian on January 3, 2012| Leave a Comment »


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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