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Kara’een [Sheep Feet Soup] — كراعين

May 20, 2012 by lamyaalmas


This is indeed a delicacy in Yemen. The feet are prepared in two different ways. One is to burn the hair off them and leave the feet intact — maybe bend and break at the joints. The other is to strip the layer of the skin with the hair as is done in this recipe. It needs muscle so use a sharp knife and get your husband to help. Let’s start and before we do remember the magic word “Bismillah”. You will need:

1) sheep feet cleaned

2) 2 cloves of garlic minced

3) 1/4 tsp of tumeric

4) 1 tsp of ground cumin

5) 1 tsp of ground coriander

6) Salt to taste

7) 1 tsp of red chilly sauce [Bisbas Ahmar Adani]

In a pressure cooker boil 5 cups of water. Once it comes to a boil add the sheep feet. Remove the foam that rises to the surface. Then add the garlic, spices and salt. Close the lid to the pressure cooker and leave on medium high for 1 hour and a 1/2 to 2 hours. The meat around the sheep feet should be so tender that they fall apart. As a friend of mine says until the meat says, “No chewing required. Just swallow.” Serve hot with slices of lemon and break.

Posted in Soups | 1 Comment »

Pizza Crust

May 19, 2012 by lamyaalmas


I have searched far and wide for a good pizza dough and none satisfied me. I needed a dough for a nice thin crust like the one I loved from Domino’s Pizza. So, finally this has worked for me very well. Let’s start Bismillah! For one pizza enough for 3-4 people:

1) 2 cups of white flour [I used organic white flour]

2) 1/2 tsp of salt [I used sea salt]

3) 1/2 tsp of sugar

Mix all the above dry ingredients together. Then come the liquid ingredients:

1) 2 1/4 tsp of yeast dissolve in 1/4 cup of warm water

2) 1/2 cup of warm water [it’s best if you heat it up rather than use tap water]

3) 1 tblsp of Extra Virgin Olive Oil

Mix the dry and liquid ingredients to make a dough. You may or may not need extra water to help it come together. Knead well on a surface by hand for 5 minutes or so. Place in an greased bowl for 10 minutes for a thin crust pizza, or 40-50 minutes for regular crust. Either way, once the dough has rested spread it out with your fingers [you may dip your hands in olive oil to help] to the desired size, or use a rolling pin to desired size–the thinner you want it the more you want it spread out, Then prick it with a fork and bake for 5 minutes in a 500 degree oven before you use your favorite toppings and bake again in the oven.

For toppings I made some tomato sauce from fresh tomatoes from the farmer’s market. I immersed the in hot water, peeled and diced them. Cooked the tomatoes in olive oil, with garlic, salt, pepper, oregano and a little tomato paste. Make sure you don’t put too much sauce, or else the pizza will get soggy. Made some meat balls using ground beef , garlic, oregano, cracked black pepper and salt. Added some green olives, and Mozzarella cheese [fresh and shredded]. You can basically use any toppings you like. Then bake in a preheated 500 degree oven until cheese is bubbly and crust is browned. Enjoy with ranch dressing.

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