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Mutafayyah [Fish in thick red sauce]–مطفاية

July 23, 2012 by lamyaalmas


This is another Adeni dish that is very popular. We usually make Khobz and frothy hulbah with this or eat with white rice. You will need:

1) 2 Salmon fillets

2) 1/4 tsp of fenugreek [whole]

3) 2 tbslp of oil

 4) 2 tomatoes peeled and diced

5) 3 cloves of garlic crushed

6) green chilly pepper [Sarano pepper] slit lengthwise and halved

7) 1/2 tsp of ground cumin

8) 1/2 tsp of ground coriander

9) salt to taste

10) 1 and 1/2 tbslp of tomato paste

11) cilantro for garnish

12) Bisbas Ahmar [red chilly pepper sauce]

Alright let’s start, “Bismillah.”  Place a frying pan under medium high heat and add the oil. Then when it is hot add the fish and the fenugreek seeds. Let cook for 1 minute, then add the garlic, green chilly pepper, red chilly sauce, cumin coriander, salt, diced tomatoes and tomato paste. Add 1/4 cup water and shake the frying pan so everything is evenly spread out, or gently with a spoon mix [but be careful don’t break the fish]. Leave on medium low heat until the sauce thickens–I sometimes stick it in the oven at 350 degrees Fahrenheit until the sauce has thickened. Serve with Khobz [South Yemeni bread] and Hulbah or on a bed of rice.

Posted in Fish, Yemeni Dishes | 19 Comments »

Attar — عتر

July 10, 2012 by lamyaalmas


This is a typical Ramadan dish in Aden particularly. Don’t know if they know it in Sana’a. It’s dried peas in a rich sauce. As far as  I know, the peas themselves are only available in Yemen. But you can ask around and see if you can find them in your area. I am posting a pic of them–before they are soaked–at the end of this post. You will have to soak them overnight and boil them before you make the sauce that is the base for this dish.  For this amount you will need:

1) 1/2 cup of attar [dried Yemeni peas]

2) 1/4 tsp of turmeric

3) 1 medium onion finely sliced

4) 2 cloves of garlic minced

5) 1 tsp of ground cumin

6) 1 tsp of ground coriander

7) 1 tblsp of red chilly sauce [ click here for details about this]

8) 1 medium tomato finely chopped

9) 1/4 tsp of concentrated tamarind

10) 1 tsp of tomato paste

11) salt to taste

12) cilantro for garnish

13) 2 tbslp of olive oil [or any regular oil]

Alright let’s start. Soak the attar the night before and in the morning throw away the old water and add new. Add the turmeric and let boil until softened–there shouldn’t be too much water but just enough. Some people like it watery, but I like it semi thick. Then in a saucepan on medium heat add the oil and onions and let them brown. Then add the garlic and sautee for a minute or so. Then add the red chilly sauce and the spices. Let cook for a minute. Add the tomatoes and the salt. Once they melt add the tamarind and the tomato paste and a 1/4 of a cup of water. Let it cook and thicken. Then add the sauce to the boiled attar and let simmer until oil rises to the surface. You might want to add a little more salt–but taste first before you do so. Then garnish with the cilantro and serve hot. We also like to add a little vinegar to it before serving or lemon. Enjoy!

Here’s a picture of the raw beans used in this recipe:

Posted in Ramadan | 32 Comments »

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