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Chickpeas in Savory Sauce

July 10, 2012 by lamyaalmas


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.

Posted in Appetizers, Ramadan, Snacks, Vegetarian | 10 Comments »

Yemeni Bachelor Pad Kabsah — كبسة العزيبة اليمنيين المغتربين

July 3, 2012 by lamyaalmas


My husband Khaled cooks for me once a year. The very first time he made this Kabsah [it’s the only thing he really makes besides steak] I was blown away with its deliciousness. It is quick, easy and does not sacrifice taste.  When I am crunched for time, this is what I usually make. I asked him where he learnt this and he told at the Yemeni Bachelor pad he stayed in before we got married. He added, “We made it every day! Different person every day but the same recipe.” What makes it convenient is that you can use any spice mix for this, but Hawayej Shirkah [mixture of ground cumin, coriander, cinnamon, cardamon, pepper, and sometimes turmeric] is the one typically used by Yemenis for this one. I am sure before Yemeni brothers migrate from Yemen their mothers, sisters or wives send them with a big bag of this mixed spice.  But you can use any spice mix–Garam Masala or even Biryani mixes work equally well. They usually use one pot that they can start on the stove and then place in the oven.

You will need [serves 4] :

1) 1 chicken or 1 lb of lamb cut into medium pieces. If you are using lamb then boil it until it is well done.

2) 1 cup and a 1/2 of rice half boiled [which means boiled until almost done, but not quite]

3) 1 tsp and a 1/2 of the spice mix of your choice

4) 2 clovers of garlic roughly crushed

5) 1 tomato roughly chopped

6) 1 green chilly pepper roughly chopped

7) 1 tblsp  of cilantro roughly chopped

8) 2 medium potatoes quartered

9) yellow / orange rice coloring

10) medium onion roughly chopped into slices

11) 2-3 tbslp of oil

Alright let’s begin! In the pot, under medium high heat, add the onion slices and let brown a little. Then add the oil and potatoes. When the onion has browned, add the meat, garlic, spice, tomatoes, green chilly, and cilantro. Let cook for 5 minutes and then add 1 cup of water and let cook until the potato is almost done [but not quite]. Layer all the rice on top. Sprinkle a little of the food coloring and about 2 tbslp of water and place in oven for 20-30 minutes at 350 degrees Fahrenheit. It’s done. Serve hot with your favorite salad.

Posted in Chicken, Red Meat, Rice | 21 Comments »

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