May 12, 2012 by lamyaalmas
I don’t think I have ever met an Adeni who does not like this dish. It’s from among the street food sold in Aden. Some even sell it from their homes. I remember in our street in Aden, there was a woman–we used to call her “Gidda Um Al Bataat” [meaning the grandma who sold potatoes], who lived at the end of the row of houses who made and sold them. They were irresistible, just absolutely delcious. Sisters used to meet at her place, for a chat and a spicy bowl of Bataat Abu Humar. Oftentimes the sisters residing in the same building would meet on the terraces and cluster round a big pot of this. Today more and more sisters from the rest of Yemen have been introduced to this dish, and so far none have I met who haven’t told me they don’t like it. So, let’s start Bismillah. You will need [to serve 4-5 people]:
1) 1-1 1/2 lbs of small potatoes [any kind would work, but I found some small red potatoes at my local farmers market]
2) Fistful of unsweetened tamarind soaked in 2 cups of water and strained [make sure to let it soak overnight]. You can also use some concentrated Tarmarind from any Middle Eastern or South Asian store. If you use the concentrated kind use 1 tbslp ONLY.
3) 1/2 cup of red chilly sauce [soak some dry red chillies in water overnight and then place in blender and blend well. Store in an airtight container int he refrigerator]
4) 3 tblsp of ‘ushar [pickled lemon]–optional
5) salt to taste
6) chopped cilantro for garnish
7) 3 tbslp of Canola oil [vegetable or corn oil would work as well]
In a pot full of water boil the potatoes until soft, but not mushy. Make sure they don’t fall apart. Once done run through a sieve and cool the potatoes with some cold water to stop the cooking process. You can either peel the potatoes or leave the peel one like I did, and halve. Then in a pot under medium high heat add the oil and the red chilly pepper. Let it simmer for 3 minutes. Then add the pickled lemons, and the tamarind and let simmer for another 3 minutes. Add salt, potatoes and half a cup of water and let simmer for another 5 minutes. Garnish with cilantro and serve hot. If you like it a little spicier you can add some green red chill–pickled or regular. Enjoy.
Posted in Snacks | 23 Comments »
May 3, 2012 by lamyaalmas
This is by far the best meatloaf recipe, thanks to Sister Jamila [Chandra Craft] one of my Circle of Light Halaqa sisters. I add some Middle Eastern ingredients to make it a Middle Eastern Meatloaf. So, let’s start Bismillah.
You will need:
1) 1 lb of ground beef
2) 1/4 tsp of garlic powder
3) 1/4 tsp onion powder
4) 1/4 tsp of Seasoned Salt [I used Lawrys]
5) 1/2 roll of crackers [crushed]
6) 3 eggs
7) 2 tbslp of ketchup [some more for the surface]
8) a dash of black pepper
First , preheat the oven to 375 degrees. In a bowl combine the ground beef, chopped onion, eggs, crackers, seasonings and ketchup. Mix by hand until the mixture is sticky–if it isn’t then try adding more ketchup or another egg. If it is too sticky then add more crackers. With the amounts in this recipe, it should be just right. Then once, the mixture is evenly mixed, put in a loaf pan–so it takes the form of a loaf for it is meatloaf after all isn’t it ! Then place in the oven for 40 min. When it’s almost done put ketchup on the top of the meatloaf, until it covers it. Let the meatloaf cook a little longer, about 10 minutes but make sure you don’t burn the ketchup. Serve with mashed potatoes and enjoy.
I make this and add some Middle Eastern ingredients. Instead of the garlic and onion powder and Lawrys Seasoned Salt , I add:
1) 1 cup of crumbled feta cheese
2) 1 tbslp of oregano
3) 2 cloves of garlic finely minced
4) 1 tsp little olive oil
5) 1/4 fresh cracked pepper
Then I cook the same way as above. Let rest after it is cooked, then cut into thin slices and use as you would gyro meat in pita sandwiches with yogurt sauce or hummus.
Posted in Red Meat | 8 Comments »
A Yemeniyah's Recipes 