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Sanunat Bamiyyah [Okra Sauce with Lamb–صانونة بامية]

January 16, 2012 by lamyaalmas


Served on a bed of white rice, with salad and Zhug on the side and you have yourself quite a meal. Usually eaten for lunch, which is the main meal of the day in Yemen. Comfortably served 4:

1) 1/2 pound of lamb/goat cut into medium sized pieces. Bone in. Boil in water until tender. You will need the broth, so do not discard.

2) 1 medium onion finely chopped

3) 4 medium tomatoes roasted in the oven, peeled and pureed in a blender

4) 4 cloves of garlic, crushed

5) 1/4 tsp of fresh ground pepper

6) salt to taste

7) 2 cups of fresh okra, ends cut off and washed.

8 ) 3 tbslp of Extra Virgin Olive Oil

9) 2 tbslp of tomato paste.

In a pot , under medium head, saute the onions. Add the garlic and let saute well. Then add the okra and cook for 2 minutes, stirring often. Add the meat and let  brown a little. Then add the pureed tomatoes and season with the pepper and salt. Then add some of the lamb broth, and the tomato paste and cover and cook until the okra is cooked through. At first you will see the okra climbing to the surface, but as it cooks they will sink to the bottom. Also, the oil will rise to the surface. It’s usually done in about 20 minutes.  Turn off and serve hot. Goes well with bread as well as on a bed of white rice.

Posted in Red Meat | 4 Comments »

Maraq [Yemeni Soup]

January 16, 2012 by lamyaalmas


This is standard Yemeni soup. You will practically be ordering this if you ask for “Maraq” in a Yemeni restaurant, anywhere in the world. It’s served with fresh slices of lemon or lime that’s squeezed in for more flavor. We also make some “hulba” [fenugreek] on the side and then take a spoonful and mix it it as well.

You will need [serves 2]:

1) lamb/goat meat with bone in 1/4 of a pound for 2 [or two pieces of your choice]

2) salt to taste

3) 1/8 tsp of fresh ground pepper

4) 1/8 of tsp of tumeric

5) 1/2 tsp of ground cumin

6) 1/2 tsp of ground coriander

7) 1/4 tsp of ground cinnamon

8 ) clove of garlic finely minced

9) 1 small onion finely minced

10) 2 tbslp of finely chopped cilantro

12) 1/8 tsp of ground cardamon [or two pods cracked open]

13) slices of lemon or lime on the side to serve with the soup

14) 2 carrots, washed, peeled and cut into big pieces

Fill a pot with water and bring to a boil. Add the meat and remove the foam that collects on the surface. Cover and let boil until the meat is tender. You can also use a pressure cooker if you’re in a hurry, to cut down cooking time.

You should be left with about 4 cups of stock that you can make the soup with–if not then add a little more water and let boil for another 10 minutes. Add  the fresh ground pepper, turmeric, ground cumin, ground coriander, ground cinnamon, clove of garlic finely, onion,  chopped cilantro,  ground cardamon and salt. Also add the carrots or other vegetables you have on hand. Just make sure you add vegetables that take longer to cook earlier than those that take a few minutes to cook. Let simmer under medium heat, until the vegetables are cooked through, but still retain their shape. Spoon out the meat and vegetables into serving bowls and  pour the soup through as sieve and directly into the bowls and serve immediately. This soup is usually served before a meal in Yemen.

Posted in Soups | 7 Comments »

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